Seasonings such as Spices have been applied for both food and medical treatment purposes for millennia. These plants not only improve the color, flavor and aroma of food commodity, on the other hand they can also provide defence against acute and chronic ailments. The addition of such commodities not only enhances the flavor of meat and their products, but also enhances their nutritional value. Essential oils derived from these plants have a past history of usage in the food industry, particularly in the livestock sector, because to their flavoring and biological characteristics. The goals of this chapter are to present an up-to-date knowledge on the enrichment applications of spices, herbs, and their essential oils (particularly their antioxidant and antimicrobial characteristics) in various meat products.