Abstract: Meat and meat product irradiation is a non-thermal sterilization technology that uses high-energy ionizing rays to improve safety and extend storage period, effectively killing spoilage microorganisms and extending the storage period of meat and meat products. Previous studies have focused on the sterilization and preservation effects of irradiation treatment on meat products, as well as the impact of irradiation on meat protein and lipid oxidation patterns. In recent years, it has been found that irradiation can maintain and improve the nutritional composition and quality characteristics of meat by synergizing other techniques while achieving freshness, highlighting good prospects for application, especially in the field of prepared dishes such as Chinese and minced dishes. This paper reviews the application of food irradiation technology in the preservation of meat products and its effect on quality and texture characteristics, and proposes the use of auxiliary processes such as antioxidant technology, edible coating and gasification packaging to maintain or improve the original quality and flavour of meat products, as well as a hot trend for future research in food irradiation science, with a view to providing a reference for the scientific application of irradiation technology in meat industrialisation.