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Not AvailableThe quality of fresh and processed meat products deteriorates due to the oxidation of lipids and growth of microorganisms during processing and storage conditions. The oxidation of lipids alters the nutritional and sensorial quality of meat products. The growth of spoilage microorganisms also affects the nutritional and sensorial attributes and lowers the shelf life of products. Moreover, the presence of pathogenic microorganisms is a health hazard and is responsible for food recalls around the world. Antioxidants and antimicrobials are used for the control of lipid oxidation and the growth of microorganisms, respectively. The use of synthetic compounds is now not recommended by the health organizations due to the problem of toxicity and carcinogenicity. Thus, meat industry is now in search of natural compounds that can prevent the development of primary and secondary oxidation products through lipid oxidation as well as retard the growth of microorganisms through various mechanisms of action. The reformulation of ingredients using natural compounds for manufacturing of meat products without altering other quality attributes is a challenge for the meat industry. This chapter provides an elaborate discussion on the use of natural antioxidants and antimicrobials for the development of reformulated meat products with better oxidative and microbial stability.Not Availabl