Abstract: Quick-frozen meat stuffing product is a combination of traditional minced food and modern cold chain technology, which is edible and convenient, nutritious and safe, and is suitable for fast rhythm life of human beings. The quality deterioration will prone occur during the process of processing and storage due to complex processing conditions, raw material composition and frozen storage technology. It hits hard in the industrialization and modernization of quick-frozen food. The characterization of quick-frozen mincemeat product quality deterioration was briefly introduced by two aspects including dough and filling in this paper. It also reviewed the mechanism, influencing factors and the latest inhibition technology and its effect of quick-frozen mincemeat product, which provided theoretical assistance for quick-frozen mincemeat product modernization, industrialization and standardization.