Abstract:Flavor is an important part of the edible quality of meat products.The cooking process makes a series of chemical changes between the main components of fat and meat，which contributes to the rich flavor premise substances.At the same time，with the degradation and interaction of the components，the unique odor and taste are formed.In this paper，the relationship between meat-derived lipids and protein structure was taken as the starting point，and the restriction and regulation of lipids on protein structure were summarized.The basic principles of flavor controlled release under the interaction of lipids and protein were elaborated in detail from the aspects of carrier modification，covalent association，structural traction，external intervention，oxidative cleavage regulation，and so on.At the same time，the main influencing factors of lipid-protein correlation on flavor were briefly described from the perspective of processing technology and pretreatment methods，which provided corresponding theoretical support for the application of lipids and protein in the flavor controlled release of meat products.