Meat products are rich in lipids and proteins， which are good for advanced glycation end products (AGEs). Research shows that AGEs can cause a variety of harm to human. Thus it is necessary to reduce the amount of AGEs produced during food processing. This paper introduces the formation， harm and detection of AGEs in foods， especially in meat products in recent years， aiming to provide new ideas for exploring new methods to reduce the production of AGEs in meat products processing.