Abstract: Sous-vide is a culinary technique involving prolonged thermal processing of vacuum-sealed ingredients under precisely controlled low temperatures. Compared with conventional thermal methods, this approach significantly improves meat texture and tenderness by promoting collagen gelatinization while precisely regulating myofibrillar protein denaturation and water migration, thereby effectively reducing cooking loss and increasing product yield. Meanwhile, the vacuum environment inhibits excessive lipid oxidation and facilitates the controllable degradation of flavor precursors as well as maillard reaction under mild heating conditions. This enriches the composition and content of volatile flavor substances, thereby improving the overall flavor quality. This review synthesizes recent domestic and international research advancements regarding the effects of sous-vide technology on key quality attributes—including texture, color, tenderness, and flavor profiles—of livestock and poultry meat products. The synthesis aims to provide theoretical foundations for further technological refinement and industrial applications, ultimately contributing to novel pathways for developing premium meat products.