While the meat industry is in continuous change, driven among other factors by transposition in consumer health and wellbeing demands. The concept of meat-based products as functional foods could be an opportunity to improve and to update nutrient dietary trends and the using of healthy bioactive ingredients. The aim of this paper was focused on the designing and analyzing the physicochemical properties of some baked meat products (from chicken) enriched with biocompounds from vegetal source (emulsions based on soy protein, vegetal oil and red beetroot juice). For the experiment we have got 7 samples (control sample, samples with 50% and 60% red beetroot juice reported to emulsion, added in the product in various percentages as 10%, 15% and 20%). The samples were baked at 180°C for 40’into an Indesit FIMB51KIX convection oven with an inner volume of 0.056 m3 at an air speed of 0.05 m/s measured with a VT50 digital anemometer. All the experiments were conducted in triplicate. For the physicochemical determinations were used novel high performance equipments (UV-VIS spectrophotometer with double-beam Jenway, UK and Nicolet iS50 FT-IR spectrometer, USA). To define the influence of the compositional matrix and the thermal treatment over the viability of the antioxidant activity of the red beetroot juice was used the DPPH assay, which plays the role of free radicals. From figure 1 can be observed that the inhibition of DPPH is increasing with the concentration of red beetroot juice enhancing (52.52% for sample S50.20 and 55.9% for S60.20). The polyphenols are quite thermal stable due to their stability in the processed samples (an inhibition above 50% compared with the control sample, represented by the beetroot juice). Natural antioxidants in meat products may enhance product quality and can help the meat products to meet consumer demands for healthy meat products. The FT-IR spectra of the baked meat enriched with red beetroot juice samples show an increase in intensity of the bands 3100–2900 and 1600–1400 cm-1, regions where a decrease in intensity could be attributed to the formation of Maillard reaction products. The prevention of the Maillard reaction was concentration and ratio-dependent, being more evident in the samples with the highest concentration of beetroot juice. This study has demonstrated that the emulsions containing red beetroot are suitable for use in the manufacture of some baked chichen meat products due to the good thermal stability of bioactive compounds.