Abstract: Protein oxidation and fat oxidation of meat and meat products affect the quality of meat products. The oxidation of meat and meat products can be controlled from two aspects of storage and processing. The key to controlling the oxidation of meat and meat products is to inhibit the occurrence of free radical chain reactions of fat and protein. This article reviewed the research progress on oxidation control methods in the process of storage and processing of meat and meat products. During the storage of meat, the oxidation process of meat can be slowed down by vacuum packaging, modified atmosphere packaging, active packaging, and reducing and stabilizing the storage temperature. In the process of processing, vacuum kneading, freeze-drying and other processing techniques can be used to control the degree of oxidation by adding natural antioxidants and cooking methods, so as to effectively control the oxidation of fat and protein in meat and meat products.