Abstract: The degradation of flavor precursors, the Maillard reaction and the interaction between key components during the processing of meat products give them a unique flavor. It is of great significance to explore the formation of flavor compounds in meat products and the relationship between processing methods and flavor substances in meat products, which is of great significance for the development of meat products, the improvement of flavor and the improvement of processing technology. In this paper, the formation mechanism of flavor compounds in meat products was reviewed, the effects of traditional processing methods (cooking, smoking, salting) and new processing methods (sous-vide cooking, vacuum low-temperature frying, ultrasonic, ultra-high pressure) on the formation of flavor of meat products were summarized, in order to provide a theoretical basis and guidance for the improvement of flavor in the processing of meat products.