Abstract: Tyramine exists in meat foods at low levels of concentration,but its high levels of concentration can cause serious harm to the human body. Therefore,it has been a hot issue in the food industry that how to accurately and sensitively detect tyramine and to control the formation and the accumulation of it. The physiological and toxicological effects,the pretreatment methods and their traits,the conventional combination and new type detection methods and the control technologies of tyramine in the period of post-slaughter,processing and storage had been introduced in this paper,which would provide the reference to the correlative studies of detecting and controlling the contents of tyramine in meat products.