The aim of the research was to evaluate the antioxidant activity of 23 LAB strains isolated from raw fermented meat products. The methodology was based on in vitro tests in which the ability of antioxidants to deactivate free radicals was used. The greatest ability to scavenge the DPPH radicals was observed in Pediococcus pentosaceus KL14 and KL10, to scavenge ABTS radicals was in Pd. pentosaceus KL11 and KL14. The highest activity of superoxide dismutase (SOD) was found in Pd. pentosaceus BAL6 and BAL3. The Pd. pentosaceus BAL6, KL14 strains were able to produce H2O2. The highest resistance to superoxide anions was found in Pd. pentosaceus KL14 whereas the hydroxyl radicals was observed in Lactiplantibacillus plantarum SCH1 and Pd. pentosaceus BAL6. All of the strains were catalase-negative. The resistance to H2O2 was observed in Pd. pentosaceus KL14 and BAL5. Furthermore, the highest antioxidant activity was found in strains Pediococcus pentosaceus KL14, BAL6 and Lactiplantibacillus plantarum SCH1. Moreover, we identified 15 strains of LAB with high antioxidant activity comparable to probiotic L. rhamnosus GG. The use of natural antioxidant activity can be used in meat processing to limit the use of chemical antioxidants. •The 23 LAB isolated from meat products were examined to the antioxidant activity.•The highest antioxidant activity was found in KL14, BAL6 and SCH1 strains.•LAB strains can be used as starters for meat to increase antioxidant potential.