Protection of color, coloring and antioxidant and anti-microbial protection of fats and fat-containing foods, especially meat and meat products according to the invention was made with the addition of synergistic mixture of active ingredients based on Labiatae plant family and / or acerola extract and / or natural red dyes, priority red beet extract and an option to improve anti-microbial efficacy with adding of a green tea extract and / or olive leaf extract and / or citrus extract and / or extract of hops and / or carrot extract. To natural red dye, preferentially the red beet extract, optionally oleoresin of paprika and / or extract of carrots and / or curcuma extract and / or safflower extract is added, and then the mixture of dyes is stabilized by the addition of rosemary extract and / or CITREM emulsifier and / or citric acid and / or ascorbic acid and / or acerola extract and / or dog rose berry extract and / or tocopherol (mixed isomers or individual) and / or lemon extract and / or green tea extract and / or EDTA. Stabilized mixture of dyes can also be used independently to color meat as a substitute to carminic acid and carmine. To improvedistribution in the meat or meat products to the synergistic mixture of active ingredients salt, maltodextrin, dextrose or other in the diet and / or food allowed emulsifier and / or food permitted anti-coagulating agent is added. Synergistic blend contains 0 - 50 % carnosolic acid and / or 0-50 % rosemary acid, ascorbic acid, 0-30 %, 0-20% anthocyanins and / or 0-5% betaninov. To meat and meat products said mixture in such a dosage is added that the total concentration of active compounds (carnosolic acid and / or rosemary acid and / or ascorbic acid and / or anthocyanins and / or betanine) in meat or meat product is at least 1 ppm. Protected meat and meat products preserve fresh, rosy color, texture
