Abstract: Polyphenol is a kind of natural non-toxic oxidation inhibitor, which can inhibit lipid oxidation by chelating metal ions, scavenging free radicals and carbonyl compounds. It is widely used in storage research of meat products, improving the quality of meat products and extending the shelf life. In this paper, the process of lipid oxidation and the mechanism of polyphenols inhibiting lipid oxidation are summarized, and the application progress of polyphenols in inhibiting lipid oxidation in meat products is reviewed. Finally, the application prospect of polyphenols in meat products is prospected in order to provide some theoretical guidance for promoting the application of polyphenols in preventing lipid oxidation.