The work aims to review the research progress of thawing technology in meat products at home and abroad, in order to improve the thawing efficiency of meat products and maintain the quality of thawed meat. Firstly, the mechanism of various thawing technologies on meat products was expounded to analyze the advantages and the key issues limiting promotion and application of these technologies. Then, the thawing process applied in beef, pork and mutton was discussed, and the future research direction of thawing technology was prospected. Each thawing technology has its advantages and disadvantages. For beef, high-voltage electrostatic thawing technology is a new thawing technology with great potential, but there are still some problems such as small thawing scale and high production cost. For pork, low temperature and high humidity thawing technology is more suitable for actual production. For mutton, cold water and low temperature air thawing technology is a more appropriate method. The future research of meat thawing technology can focus on the applicable thawing process of different meat products based on characteristics. At the same time, the combined thawing technology, and the pretreatment technology need to be studied to improve thawing efficiency and quality of frozen meat.