A bioactive compound can be defined as a compound that has an effect on a living organism, tissue or cell. In protein-rich meat and meat products, bioactive compounds comprise endogenous peptides and peptides released through digestion. Carnosine and glutathione are the main peptides with antioxidant properties already present in meat. Numerous peptides are released through meat digestion having potentially different bioactivity: antihypertensive, antioxidant, antidiabetic or antimicrobial to cite a few. Such potential bioactivity can be modulated by meat processing. The development of bioinformatics and databases is a precious tool that can predict peptide degradation by digestive enzymes and possible bioactivity. Nevertheless, test on cellular models and in vivo should be conducted to confirm.