Restructuring technology can be effectively utilized for efficient incorporation of ingredients that can potentially enhance storage stability of convenience meat products. Thus, quality loss may be prevented or minimized by a range of techniques, including the use of additives, in particular to interfere with oxidative chemical reactions and to prevent or delay microbial growth. Synthetic chemicals have been popularly applied as antioxidants and antimicrobials. Due to their lower cost and higher antioxidant activities at very low levels, most meat processors use BHA and BHT to extend shelf-life by reducing oxidative changes in restructured beef products and cooked pork. Natural antioxidants (NANT's) derived from plants are becoming increasingly popular as functional food and feed ingredients. It is proposed that Development of restructured buffalo meat steaks fortified with antioxidant such compounds are involved in direct reactive oxygen species (ROS) scavenging processes in plants, in food and in the gastrointestinal tract, counteracting oxidative stress and preventing pathogen outbreaks and the development of ROS-related diseases such as colon and cardiovascular diseases.