Abstract: Conducted to verify the efficacy of a new complex antimicrobial plant extracts in Frankfurter sausage and compared with potassium sorbate, the chemical preservative.With vacuum package and stored at 4℃, the preservation effect of Frankfurter sausage without smoking were evaluated through microorganism indexes, pH value, color parameters and texture values.The result of study showed that, compared with potassium sorbate, 4 and 6g/kg plant extracts work finely in preventing the bacterial growth, extending shelf life up to 4 and 5 weeks, respectively, which could also maintain good color and texture quality of products at temperature of 4℃.