Physicochemical properties, oxidative stability and antioxidant capacity (AC) of clean label meat-based sauces (MBSs) were investigated with reference to cold storage time (ST) and addition of phenolic extracts (PEs): green coffee bean (GCE), green tea (GTE), knotweed rhizome (KRE). All parameters determined were compared to a control sample (CS), prepared without extracts. MBSs enriched with GCE or KRE were stable during the whole ST (90 days), while the CS and samples containing GTE, showed descending trend regarding physical stability after 10 days of storage. MBSs prepared with PEs (90 days storage) demonstrated: peroxide value (PV)