Currently, processed meats appear increasingly as a nonhealthy food because of their content of fat, salt, nitrite, and particularly in red meat, for the heme-iron concerning oxidant effect and radicals formation in human gut. Polygonum cuspidatum and rosemary extract has been tested to counteract these effects and experiments were carried out to add polyphenols into whole meat cuts with the aims to improve their healthiness. The addition of these extracts can reduce the oxidation-reduction potential of products, increasing the antioxidant power. Nevertheless, a low percentage of polyphenols were found in the products because of the process effects and an interaction with the ascorbate residue was observed. In addition, some drawbacks were a decrease in of yield and a worsening of some sensorial properties when large amount of extract was added. The balance between the improvement of the wholesomeness content and the acceptability of products is the challenge the current research have to overcome.