Abstract: Protein oxidation on meat has attracted more and more attention in nowadays. Oxidation changes the structure and functional properties of meat proteins, as well as the quality of meat (including water holding capacity, tenderness, color, nutrition and digestibility). In this paper, the mechanism of protein oxidation, the effects of protein oxidation on protein structure, gel properties and meat quality and the control measures of protein oxidation in meat are reviewed, so as to provide theoretical reference for the development of the meat industry..