| Summary: | <i>Padina pavonica</i>, <i>Hormophysa cuneiformis</i>, and <i>Corallina officinalis</i> are three types of algae that are assumed to be used as antibacterial agents. Our study’s goal was to look into algal extracts’ potential to be used as food preservative agents and to evaluate their ability to inhibit pathogenic bacteria in several meat products (pastirma, beef burger, luncheon, minced meat, and kofta) from the local markets in Alexandria, Egypt. By testing their antibacterial activity, results demonstrated that <i>Padina pavonica</i> showed the highest antibacterial activity towards <i>Bacillus cereus</i>, <i>Staphylococcus aureus</i>, <i>Escherichia coli</i>, <i>Streptococcus pyogenes</i>, <i>Salmonella</i> spp., and <i>Klebsiella pneumoniae</i>. <i>Padina pavonica</i> extract also possesses most phenolic and flavonoid content overall. It has 24 mg gallic acid equivalent/g and 7.04 mg catechol equivalent/g, respectively. Moreover, the algae extracts were tested for their antioxidant activity, and the findings were measured using ascorbic acid as a benchmark. The IC<sub>50</sub> of ascorbic acid was found to be 25.09 μg/mL, while <i>Padina pavonica</i> exhibited an IC<sub>50</sub> value of 267.49 μg/mL, <i>Corallina officinalis</i> 305.01 μg/mL, and <i>Hormophysa cuneiformis</i> 325.23 μg/mL. In this study, <i>Padina pavonica</i> extract was utilized in three different concentrations (Treatment 1 g/100 g, Treatment 2 g/100 g, and Treatment 3 g/100 g) on beef burger as a model. The results showed that as the concentration of the extract increased, the bacterial inhibition increased over time. <i>Bacillus cereus</i> was found to be the most susceptible to the extract, while <i>Streptococcus pyogenes</i> was the least. In addition, <i>Padina pavonica</i> was confirmed to be a safe compound through cytotoxicity testing. After conducting a sensory evaluation test, it was confirmed that <i>Padina pavonica</i> in meat products proved to be a satisfactory product.
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