The objective of the research study was to determine the effect of sage on the microbiological quality and lipid oxidation processes in a pork product after 1, 5, and 10 days of chilled storage (4 – 6 ºC). Sage is a spice plant herb added, among other things, to food on account of its antioxidant and antibacterial properties. The sage was added to food products in the form of dried spice (0.5 %) and extracts (2.0 %): aqueous and 40- and 70%- alcoholic. The range of microbiological analyses included the determination of the total count of bacteria, psychrotrophic bacteria, Enterobacteriaceae, and enterococci. Moreover, the TBARS values were determined. It was found that the dried sage was characterized by the lowest antimicrobial effectiveness, because more psychrotrophic microorganisms of the Enterobacteriaceae and enterococci families were determined in the product containing dried sage compared to other products. Compared to the control product, the extracts of sage, both aqueous and alcoholic, effectively inhibited the growth of the majority of the assayed micro-organisms; this fact was reported with regard to the whole storage period of vacuum packed products. Furthermore, it was proved that the sage, regardless of the type of its form, could be used to inhibit the process of lipid oxidation in comminuted pork products. The TBARS values evidenced this conclusion since their levels, after a 10 day period of storing the products with sage added, were at least three times lower than those as reported for the control product.