Abstract: Cooking will promote protein oxidation which affects physicochemical characteristics and structure of protein, and therefore, leading to changes in its nutritional value and functional properties. In this review, the oxidative mechanisms and manifestations of meat protein during cooking were summarized.The effect of cooking-induced protein oxidation on organoleptic properties and nutritional values of meat and potential threats it poses to human health were detailed.At the end, conclusion and prospect of studies in this field were discussed as well.