Using Rosemary Extract as a preservative to extend shelf life

I work for a jerky company and we currently do not use any preservatives in our product, we are discussing adding a small amount of Rosemary Extract to our spice blends to help preserve our product and ensure we meet our shelf life goals / expectations. Our supplier is able to handle blending into seasoning, but we have one variety that does not use any seasonings or spices, was looking for any recommendations on application or see if others in the group have used Rosemary Extract to help preserve product and what the results were.

Hi there, 

I did some trials/experiments for extension of shelf life in fresh chilled minced meat products and it was successful as the shelf life was extended by 1 day. (six>seven).

It was at least 10 years ago. The rosemary extract was added into the added ingredients mixture using at that time as spray machine. 

What do you mean that you have one variety? of what? 

I work for a jerky company and we currently do not use any preservatives in our product, we are discussing adding a small amount of Rosemary Extract to our spice blends to help preserve our product and ensure we meet our shelf life goals / expectations. Our supplier is able to handle blending into seasoning, but we have one variety that does not use any seasonings or spices, was looking for any recommendations on application or see if others in the group have used Rosemary Extract to help preserve product and what the results were.

We've used clean label preservatives including rosemary extracts both in formulation at the seasoning stage and as a topical post heat treatment with low water activity meats.

It has some effect, not as strong as nitrite or other "chemical sounding" ingredients.  It can add a mild herbal flavor.

Have you considered celery extract?