Frozen storage is one of the most important preservation methods for meat and meat products. It is used to extend the shelf-life by retarding microbial spoilage and inhibiting enzyme activity. However， quality loss occurred inevitably during the long-term frozen storage caused by ice crystals， psychrophilic microorganisms， weight loss， lipid oxidation and protein oxidation. And the effect of protein oxidation on quality loss have been paid more and more attention. In this review， the mechanism， consequences and indicator of protein oxidation was introduced firstly. Factors， including frozen temperature， frozen duration， material properties， pre-freezing treatments， temperature fluctuation and multiple freeze-thaw cycles， affecting the extent of protein oxidation during frozen storage were reviewed then. Finally， the effects of protein oxidation induced by frozen storage on eating quality such as water holding capacity， texture， flavor， color and nutrition were reviewed. In summary， the concept of protein oxidation may offer a novel perspective to understand the mechanisms behind meat quality change during frozen storage.