Abstract: Ultrasound on livestock and poultry meat products processing mainly through ultrasound generated cavitation and other effects, so that the meat structure, nutrients, flavour substances and other changes, so as to have an impact on its quality. A new technique for cooking is ultrasonic assistance. When compared to the traditional way of cooking, its benefits of high frequency and high calories can quickly enhance the efficiency of food preparation, achieving greater results than the traditional long-term cooking effect in a short period of time. This study analyzes the function of ultrasonic assisted cooking in the quality processing of livestock and poultry meat products based on ultrasonic assisted cooking and integrated with the research development at home and abroad. It serves as a theoretical underpinning for the subsequent industrial production and healthy diet of food cattle and poultry meat products, and contributes positively to the future direction of food production and processing.