Abstract: The utilization of plant extracts as bioactive compounds sources is becoming an efficient strategy to improve the qualities, prolong the shelf-life and increase the additional values of meat and meat products. Chinese herbal extracts are rich in many active ingredients and are increasingly applied in meat industry. In this paper, the extractions of bioactive compounds from Chinese herbals and their anti-oxidant, anti-bacteria applications in the storage and preservation of meat and meat products were reviewed, and the prospects and suggestions for further researches in this field were proposed in order to provide references for the applications of medicinal plant extracts on the storage and preservation of meat and meat products.