As an important part of human diet, meat is becoming more and more important with the development of social economy and the improvement of living standard. At present, consumers' demand for meat products is no longer limited to basic nutrition and hygiene requirements, they pay more attention to the health, taste and flavor of products, and the omics technology provides scientific means for meat quality evaluation (meat color, pH, water holding capacity, tenderness, free amino acids, intramuscular fat, etc.). The review introduced the concept and research strategies of omics technology, summarized the application progress of omics technology in meat quality evaluation, in order to provid reference for further improving meat quality by using omics technology.