The application of antioxidants is an effective strategy to mitigate quality deterioration in meat and meat products during production and processing. Plant-derived natural antioxidants are characterized by wide sources, environmental friendliness, safety and excellent antioxidant properties, which satisfy the demand of consumers for healthier meat products. Consequently, they represent a prominent research focus in meat science. Therefore, this article summarizes the mechanisms by which natural antioxidants inhibit lipid, protein and myoglobin oxidation, the application of common natural antioxidants in meat and meat products and their impacts on product quality. The mechanism underlying the effects of plant polyphenols on the structure and functional properties of muscle protein are also summarized. This review aims to provide references for the application of natural antioxidants in the meat industry.