Abstract:Low-temperature storage is the most common preservation method for meat. In the process of refrigeration，freezing，and thawing，the quality of meat decreased due to microbial infection，drip loss，protein denaturation，and other reasons.To prevent the meat quality from deteriorating in storage and sale，researchers have conducted related research on the technology of meat preservation assisted by electric field and magnetic field at low temperature in recent years. This paper elaborated the current application status of electromagnetic field-assisted low-temperature treatment in meat preservation，as well as the challenges and problems faced by this technology.In this study，we explored the application prospects of electric field，magnetic field，and electric field-magnetic field technology in meat preservation，aiming at providing references for the development and breakthrough of low-temperature meat preservation technology.