肉制品是我们日常饮食的重要组成部分，其营养均衡，味美鲜香，含有蛋白质、脂肪和矿物质等。热处理是肉和肉制品的重要加工步骤，然而传统热加工方法通常会对产品品质造成一些负面影响（如破坏营养成分、产生异味和有害物质），因此，寻找可替代传统热加工的新方法在肉制品加工领域一直是研究热点。微波加热、射频加热、欧姆加热及红外加热等技术相比传统热加工具有独特优势，也可组合使用，为提高肉制品品质和适应消费者需求提供了有效路径。该综述简述了肉的结构与品质之间的关系，解析了新兴热加工技术的基本原理，讨论了其最新研究应用进展，并对比了加工特点，旨在为今后肉制品新兴热加工技术的发展提供理论支持。

Meat products are an important part of our daily diet. They are balanced in nutrition, delicious and flavorful, containing protein, fat and minerals. Thermal treatment is an important processing step for meat and meat products. However, traditional thermal processing methods usually have some negative effects on product quality (e.g. destroying the nutrients, producing unpleasant odor and harmful substances). Therefore, seeking new methods that can replace traditional thermal processing has been a research hotspot in the field of meat processing. Microwave heating, radio frequency heating, ohmic heating and infrared heating have unique advantages over traditional thermal processing, and can also be used in combination, toprovide an effective way to improve meat quality and meet consumer demand. This review outlines the structure-quality relationship of meat products, analyzes the basic principles of the emerging thermal processing technologies, discusses the latest research and application progress, and compares the processing characteristics, aiming to provide a theoretical support for the development of emerging thermal processing technologies for meat products in the future.

国家自然科学基金项目（31901611）；江南大学食品科学与资源挖掘全国重点实验室自主课题(SKLF-ZZA-202301)；江南大学食品学院学科交叉融合创新项目（SFST2023-KY-05）