Biorefining processes of American cranberries (Vaccinium macrocarpon) generate high volumes of by-products (biodegradable waste). These by-products still contain a lot of nutrients, – fibers, carbohydrates, lipids, proteins and micro components (latter include polyphenolic compounds, organic acids and other bioactive molecules). In addition, their handling (utilisation) requires additional expenditures for businesses and, in case of landfills, has a negative environmental impact. In this context, the development and assessment of new biorefining methods & technologies for producing higher added value functional components have become very important. These new technologies include a combination of various treatments, including high pressure extraction methods such as supercritical carbon dioxide extraction and pressurised liquid extraction. Considering that different plant raw materials have unique biological structures and chemical composition, different stages and conditions of biorefining processes were adapted and optimised specifically for cranberry pomace. In this scientific work, while applying diverse extraction methods and using different polarity solvents, different extracts and fractions from cranberries have been obtained and analysed for evaluating chemical composition, antioxidant, anticancer, antiviral and antimicrobial properties. The effect of ethanol extract additives on meat products quality and safety has been evaluated. The cranberry pomace extracts, which have been produced and analysed in this study, possess strong antioxidant properties and contain high added value phytochemical compounds. In addition, strong antimicrobial and antiviral properties were demonstrated as well. The cranberry pomace extracts may be regarded as promising ingredients for producing healthier meat and other food products.