Abstract: Pulsed light is a new type of non-thermal sterilization technology, which uses broad spectrum, instantaneous and high energy pulsed light to prevent bacterial cell DNA replication, destroy protease activity and its spatial structure, and cause the leakage or loss of the integrity of soluble matter in the cell. This paper reviews the sterilization mechanism and influencing factors of pulsed light, analyzes the inactivation effect of pulsed light on pathogenic microorganisms (Salmonella, Listeria monocytogenes, Escherichia coli, etc.) that are common in meat foods, explains the influence of meat color, flavor and sensory quality, and finally provides suggestions and theoretical support for the application of pulsed light sterilization technology in meat food processing.