Abstract: The taste peptide extracted from foods or synthesized by amino acid is a peptide component which can enhance,improve and mask the sensory characteristics of meat. Taste peptides can be divided into peptides and oligopeptides,and the main taste of food is oligopeptides with a molecular mass of less than 3000 Da. Furthermore,oligopeptides have a variety of physiological functions,which are of great significance in participating in human immunomodulation and physiological metabolism. In this article,the role of several oligopeptides in meat products,the recent advances in taste physiology and receptors,and the factors affecting oligopeptides from the perspectives of pH,processing methods,microorganisms and other factors were reviewed,which provided a reference for the research of meat taste and the development of new health foods.