Abstract: The methods authenticity identification of meat products based on DNA and protein have been widely used in food research, but DNA and protein are prone to denaturation and degradation in highly processed meat samples, however primary structure of the protein (amino acid sequence) is usually stable. With the development of proteomics, the identification methods based on peptide biomarkers have gradually been applied to the authenticity analysis of meat products. In this paper, the analysis and identification methods of peptide biomarkers in meat, the application of peptide biomarkers in identifying different meat products and non-meat origin in meat products were reviewed. The development trend of peptide biomarkers in the identification of meat authenticity was used to provide a richer technical means for food traceability.