Abstract:Hot air drying is a technology that removes moisture from meat products through the flow of hot air.It has the advantages of low cost，low energy consumption，and easy control of product quality.However，its disadvantages are low drying efficiency，high surface hardness，and dark color.The moisture migration speeds are fast，and the drying is more uniform when meat products are processed by hot-air-assisted microwave drying.During the drying process，the moisture migration in the muscle protein network determines the drying efficiency and affects the structure of muscle protein.The change in the protein structure affects the product quality.In this study，the application of hot air and its combination drying technology in the processing of meat products was summarized，and the relationship between the drying principle and moisture migration was clarified.Finally，the relationship between moisture migration and meat quality was determined.The theoretical reference for process optimization and quality change in meat products drying and processing was provided in this paper.