Abstract: Meat is a vital component of the human diet， but it is often subjected to oxidation during processing and storage， leading to a shortened shelf life， degraded sensory quality， reduced nutritional value， and potential health risks for consumers. The addition of antioxidants has been shown to effectively mitigate oxidation； however， chemically synthesized antioxidants are associated with inherent safety risks. Consequently， natural antioxidants have been recognized as ideal alternatives due to their high safety and potential health benefits. The oxidation phenomena in meat products during processing were summarized， along with the classification and sources of natural antioxidants， as well as their application progress in meat processing. Additionally， future research directions were outlined to enhance meat quality， ensure consumer health， and promote the sustainable development of the meat industry.