The use of plant extracts as source of bioactive compounds is becoming an appealing strategy to increase quality and health-related characteristics of fresh meat and meat products. Indeed, considering their natural origins, bioactive compounds obtained from plant (such as black pepper, oregano, guarana seeds and drumstick flowers) are ideal candidates to replace synthetic antioxidants (generally considered less safe) to increase the shelf life of meat products. At the same time, these plant extracts can ameliorate, either directly or indirectly, the functional value of meat products. On these bases, taking into account the more recent optimization of different extraction methods to formulate ad-hoc green antioxidant extracts, this mini-review aims to highlight the different applications of plant extracts as source of bioactive compounds able to improve shelf-life and functional properties of meat and meat products.

使用植物提取物作为生物活性化合物的来源已成为提高新鲜肉类和肉类产品质量和健康相关特性的诱人策略。的确，考虑到它们的自然起源，从植物中获得的生物活性化合物（例如黑胡椒，牛至，瓜拉那种子和鸡腿花）是替代合成抗氧化剂（通常认为较不安全）以延长肉类产品保质期的理想候选者。同时，这些植物提取物可以直接或间接改善肉制品的功能价值。在此基础上，考虑到最近对不同提取方法的优化，以配制特殊的绿色抗氧化剂提取物，