Abstract:The active functional water，including ozonated water（OW），electrolyzed water（EW），and plasmaactivated water （PAW）could effectively inactivate or control the growth of harmful microorganisms and extend the shelf life of meat and meat products.In addition，they could effectively maintain the nutritional and sensory properties of meat and meat products，demonstrating a promising prospect in the preservation of meat and meat products.The active functional water（such as OW，EW，and PAW）were introduced in terms of production methods，antimicrobial mechanisms，and application in the preservation of meat and meat products.The challenges for the practical applications of OW，EW，and PAW in meat preservation were analyzed and the suggestions for future research were proposed.