In recent years, there has been a growing trend in the food industry towards enhancing the nutritional profile and quality of meat products. One innovative approach involves enriching meat products with antioxidants. These antioxidants are substances that can counteract the damaging effects of free radicals in the body, which are associated with various health issues, including cell damage and chronic diseases. When incorporated into meat products, antioxidants have the potential to not only improve the product’s shelf life but also offer health benefits to consumers. The impact of temperature on the food matrix during industrial food processing is significant, especially for heat-sensitive chemicals. Therefore, antioxidants found in oilseeds, grains, legumes, fruits, vegetables, herbs, and spices, and other food sources are also receiving attention. This review explores the potential benefits, challenges, and future directions of antioxidant-enriched meat products in the context of consumer health and dietary choices.