Abstract: Organic acid is an important sour agent, which plays an active role in meat preservation, bacteriostasis, flavor improvement, etc. Appropriate addition of organic acid helps to stabilize and improve meat quality. Adding organic acids in the meat processing process has the advantages of improving the color of meat, tenderizing meat, reducing cooking losses, improving the nutritional composition of meat, inhibiting the growth and reproduction of pathogenic microorganisms, reducing the level of lipid oxidation, and prolonging the shelf life of meat products. However, high concentrations of organic acids can reduce the quality of meat. This review introduces several common organic acids in meat processing and the effects of organic acid treatments on meat edible quality, processing quality, nutritional quality, hygienic quality and feeding quality; summarizes its function and existing problems and propose measures to solve them, in order to provide a theoretical reference basis for the development of the meat industry.