The paper aims to introduce the recent advances of ultraviolet light in meat sterilization and preservation and to provide theoretical foundation for the promotion of ultraviolet light in meat industry. This work presents an overview characteristics and production mode of ultraviolet light. The sterilization effect of ultraviolet light and its influences on quality characteristics of meat are reviewed and the application of ultraviolet light technology in meat sterilization and preservation is also discussed. In addition, the sterilization mechanism and application foreground of ultraviolet light are also well discussed. Ultraviolet can effectively kill the microorganism on the surface of meat, and maintain the physical and chemical indexes of meat such as color and pH. The sterilization mechanism of ultraviolet light is mainly related to its damage to the structure and function of microorganism nucleic acids and proteins, and overproduction of intracellular reactive oxygen species. It has shown great potential application in the meat sterilization and preservation.