Nowadays, increased focus has been accorded to functional and processed meat and meat derivative consumption, and their affiliation with healthy diets has been tracked. In this respect, the request for natural substances as meat preservatives has augmented with the utilization of plant- and derived products and microbial metabolites. For instance, the incorporation of ingredients such as fiber, fat substitutes, natural antimicrobials, and antioxidants, and the reduction of sodium and nitrites, played a high potential and technological function in the development of healthier meat products. In addition, these natural agents were a futuristic means and a powerful alternative to chemicals and heat processing, which can provoke harmful effects on the nutritional and sensory qualities and deterioration of meat and meat products. Here, we provided an updated overview of the possible approaches that can be used to generate natural, healthy, and coherently high-quality meat products. We delve into incorporating functional ingredients, viz., healthy fat, fiber, minerals, and natural preservatives. The reduction approaches to reduce NaCl, NO2−, and NO3− and unhealthy fat in meat systems were examined in detail. The application of probiotics in fermentation products and bioactive peptides in meat and meat products is also deeply reviewed. Globally, these technological strategies hold immense potential to produce healthier meat processing and could be a proper, natural, and effective meat preservative tool.