Under this study, it was researched into the effect of the addition of coriander (Coriandrum sativum L.) essential oils and lemon balm (Melissa officinalis L.) on the stability of ground veal stored at chilling temperatures. The effect was assessed when those oils were added separately (each oil concentration of 0.02 %) and jointly as a mixture (their concentration in the mixture: 0.01 % and 0.01 %). The vacuum packed samples of meat were stored at 0 and 6 ºC for two weeks. Samples of fresh meat and meat after 1 and 2 week storage were analyzed. The analyses comprised the determination of the following counts: total bacteria, lactic acid bacteria, Enterobacteriaceae bacteria, and yeast and mould. Additionally, in the samples, the following parameters were determined: pH, acid number, peroxide value, and TBA value; a sensory assessment was also carried out. The two oils and their mixture were clearly perceptible, even after the meat was cooked. The coriander essential oil appeared to be more useful in terms of the sensory features of the meat. The two oils applied delayed the occurrence of the spoiled meat odour. Their addition had an inhibiting effect on the growth of Enterobacteriaceae and moulds. However, during storage, the levels of meat contamination by lactic acid bacteria and yeasts were similar to those found in the control samples with no oils contained therein. It was proved that the oils added to meat impacted the pH value of samples stored at a higher temperature. No beneficial effect was found of the additives on fat rancidity indices, which, at the end of the storage period, did not significantly differ from the indices of the fresh meat.