The modern-day food industry has seen the rise of new progressive terms like nutraceuticals, functional foods, immunity boosters, edible packaging, etc. This in combination with increased consumer awareness has led to the use of bioactive compounds in various food category products. One such category is meat and meat products, which are naturally rich source of many bioactive compounds like vitamins, fatty acids, peptides, minerals, etc. The bioactive compounds can be added to meat products in the form of nanoemulsions, microencapsules, etc. to further enhance their nutritional and functional properties including shelf-life. Encapsulation of bioactive ingredients may enhance their stability during processing and storage, and may also help in controlled release mechanism. This chapter gives an overview on use of bioactive ingredients, especially phytochemicals, in meat products; techniques used for their encapsulation; and, advantages and challenges of using encapsulated functional ingredients in meat products.