The effect of bio-preservative extracted from Murraya koenigii spreng (MKS) on biodegradation of meat products was studied. Essential oil (biopreservative) was extracted by steam distillation and analysed by GC-MS. 10.5g of bio- preservative was produced from 1kg of fresh leaves of MKS. The effect of biopreservative concentration, time and initial substrate concentration on microbial growth was studied. Microbial growth decreased as the concentration of the bio-preservative increased from 10mg/l to 30mg/l. However, the specific growth rate increased with increase in the initial substrate concentration from 1g/l to 4g/l but decreased as it increased beyond 4g/l. Four kinetic models such as Matheus, Monod, Modified Monod and Non- Competitive Inhibition models were used to determine the kinetic parameters. The kinetic parameters, maximum specific growth rate (μm), Monod’s constant (Ks), death rate constant (Kd), and inhibition constant (KI) were determined as 0.1009hr-1, 0.6786g/l, -0.375hr-1 and 69.4 respectively. The activation energy was determined as1089J/mg, 1272J/mg and 2577J/mg at 10mg/l, 20mg/l and 30mg/l of MKS respectively. These results can be used for the correlation of the growth inhibition, the kinetic parameters and the preservative efficacy of the bio-preservative. The result showed that bio-preservative extracted from OG is a good preservative for meat products.