Prof. Abdul Salam Babji is currently working as a professor at the National University of Malaysia; he is a senior expert with more than 30 years of experience in the field of Meat Science and Meat Technology. One of his major areas of R&D is focused on fish, meat and poultry product development with emphasis on healthy meat products. He has been actively seeking ways into replacing synthetic food additives in meat products with phytochemical extracts of herbs and spices. These extracts are tested for their effectiveness as antioxidant and antimicrobial material, also as a tool to extend the quality and shelf life of meat products.