Its high concentration of alpha-linolenic acid (ALA), an essential omega-3 fatty acid comprising an eighteen-carbon chain with three cis-double bonds, is of particular interest. Alpha-linolenic acid (ALA) is essential for maintaining human health, as the body cannot produce it naturally. Therefore, it must be sourced from dietary intake. ALA is fundamental to processes related to human development, growth, and the prevention of various diseases [16]. Furthermore, ALA is a precursor to longer-chain omega-3 fatty acids such as eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), and docosahexaenoic acid (DHA), although the conversion rate is limited and inefficient [17]. Nevertheless, these long-chain omega-3 fatty acids are renowned for their antioxidant and antiinflammatory properties, conferring numerous health benefits [18]. The abundant concentration of long-chain polyunsaturated fatty acids (PUFAs) in purslane positions it as a noteworthy alternative source of these critical nutrients, with promising implications for managing hyperlipidemia [19]. An increasing body of research has validated the effectiveness of purslane supplementation in modulating lipid profiles, showing marked reductions in total cholesterol, LDL-C, and triglyceride levels, alongside elevations in HDL-C levels [20; 21]. Furthermore, the bioactive constituents of this plant have exhibited beneficial influences on glucose regulation, highlighting its potential therapeutic value for individuals managing diabetes [22]. In light of the growing consumer interest in functional foods and dietary supplements enriched with omega-3 fatty acids, _Portulaca oleraca_ emerges as a viable option for addressing both nutrient insufficiencies and chronic diseases. Its integration into processed foods, particularly sausages, presents an opportunity to significantly elevate the nutritional profile of such products while providing cardiovascular health benefits [23]. This approach is in line with the modern shift toward healthier, more functional food alternatives, as consumers increasingly gravitate away from traditional processed foods that are often criticized for their high levels of saturated fats and sodium. [PERSON] et al. 's study (2014) investigated the impact of lyophilized aqueous extracts from purslane on serum HDL and lecithin levels using a rat model subjected to a cholesterol-enriched diet [14]. The results demonstrated that supplementation with purslane alleviated triglycerideemia and cholesterolia while enhancing reverse cholesterol transport, indicating its potential anti-atherogenic properties [24]. Integrating _Portulaca oleraca_ into common dietary staples presents a novel approach for boosting the intake of cholesterol-lowering bioactive compounds, thereby supporting healthier lipid profiles and promoting cardiovascular health [25]. Purslane is also a rich source of bioactive compounds including alkaloids, catecholamines, organic acids, anthocyanins, and flavonoids [26; 27]. These compounds possess significant antioxidant, anti-inflammatory, and antimicrobial activities, which offer health benefits while improving food preservation [28]. The antioxidant capabilities of these compounds may also be crucial in reducing oxidative stress within processed foods, thereby prolonging shelf life and improving product safety. Consequently, this study aimed to assess the chemical composition of meat products enriched with Portalaca and investigate its viability as an alternative or complementary ingredient for the food industry, especially in creating functional foods. This research's outcomes could facilitate the broader incorporation of Portalaca into contemporary dietary approaches, meeting both nutritional needs and health-related challenges.