Meat, despite being nutrient-rich and having a higher biological value than plant-based diets, creates a favorable environment for bacterial growth. Given the rapid growth of the global economy, the relaxation of trade and export policies, evolving lifestyles, and consumer expectations, the meat industry faces a major problem in guaranteeing the safety and preserving the quality of meat and meat products in order to protect human health. Consumers have a strong preference for nutritious and safe products that have a “clean label” and do not contain synthetic preservatives. In response to this demand, food companies and scientists are actively seeking natural and effective alternatives for preserving food. Meat and processed meat products are prime examples of very perishable goods. Therefore, we can employ natural anti-microbials to extend their shelf life and enhance their safety. This chapter delves into the role of plant extracts as natural agents capable of eliminating microorganisms, their operational mechanisms, and their application in meat products intended for immediate consumption.