The main objective of this study is to evaluate the effect of adding an Artemisia herba alba extract on the nutritional and sensory quality of beef and sausage, sourced from the local market in the Mostaganem region. The meat, with or without additives, was stored at 4°C for 7 days and then frozen at -18°C for 21 days. The Artemisia herba alba extract, rich in phenolic compounds and flavonoids, was sourced from Tiaret region (Ksar Chellala). The results revealed that meats preserved with Artemisia herba-alba exhibited different nutritional characteristics compared to those preserved with vitamin C or without additives. These meats contained a higher proportion of dry matter, mineral matter, and proteins, but experienced greater water loss. Additionally, the lipid content was notably higher in the Artemisia-preserved batch compared to the other two batches. Consequently, lipid oxidation, measured by the Malondialdehyde (MDA) content, was more pronounced in the meats preserved with Artemisia than in those preserved with vitamin C or without additives.