Meat contains a large amount of protein and trace elements needed by human beings, but due to the high moisture content, the shelf life of fresh meat is short. Therefore, people are increasingly concerned about the preservation technology of meat products during processing. When adding additives, natural green additives have also become the first choice. At present, the main technologies for extending the shelf life include irradiation treatment, fence technology, microwave treatment, modified atmosphere preservation treatment, biological preservatives, and food additives. This article mainly reviews the effect of some natural preservatives on the preservation of meat products. Commonly used chemical