Thyme and coriander are natural herbs that can be used as natural food additives and used effectively in the food industry, particularly the meat industry. Thyme and coriander are highly nutritious herbs that contain proteins, fats, vitamins, minerals, and other bioactive molecules. Thyme and coriander have documented antioxidant, antibacterial, and antiinflammatory activities. Coriander, in particular, contains a high concentration of volatile oils, including limonene, geraniol, and linalool. These oils possess a significant role in their antimicrobial properties. Similarly, thyme contains thymol, which has well-documented antimicrobial and antioxidant activities. The purpose of this study was to spotlight the antimicrobial activities of thyme and coriander, and the possibility of employing them as preservatives in the food industry. This literature review showed the possibility to use such natural additives in the extension of the shelf life of meat and meat products, improving aroma and flavor, and therefore, they can be used as ideal food preservatives.