Abstract: With the rapid development of steam ovens,steam-assisted roasting technology is widely used in meat processing. The introduction of steam into high temperature oven changes the heat transfer within the oven,which has a complex effect on the texture of food. While steam reduces the acceptance of meat due to the lack of typical appearance of roasted meat,it has the function of reducing oil and salt in meat products,and inhibits the generation of harmful substances during roasting. Therefore,the influence of steam-assisted roasting technology on the heat transfer properties,eating quality of meat,protein oxidation,and the generation of heterocyclic amines are thoroughly reviewed in this paper. As a new heating technology,steam-assisted roasting would play an important role in the development of home cooking and food industry.