Antimicrobial stability of grape seed extract (ActiVinTM), pine bark extract (Pycnogenol®), and oleoresin rosemary (Herbalox®) on the growth of Aeromonas hydrophila was investigated in cooked ground beef. When compared to the control, the populations of A. hydrophila were most effectively reduced by 4.06 log CFU/g for 1% Pycnogenol® added after cooking at 10 days of refrigerated storage, followed by 3.06 log CFU/g for 1% Pycnogenol® added before cooking and 1.36 log CFU/g for ActiVinTM. Bacteriostatic and bactericidal activities were observed for Pycnogenol® added before and after cooking, respectively. Pycnogenol® consists of heat-labile and heat-stable compounds. ActiVinTM and Pycnogenol® could be considered for use as multifunctional preservatives in meat and meat products.