Abstract:Donkey meat is an excellent special meat product highly favored by many consumers for its high protein and low fat nutritional characteristics as well as unique and delicious taste.Donkey meat is rich in nutrients and its processing technology is increasing with the development and progress of science and technology.However，there are still problems in the processing of donkey meat at present，such as insufficient excavation of nutritional quality，lack of in-depth research on edible quality and safety quality，and relatively single product form.This paper provides an overview of the nutritional quality composition of donkey meat such as protein，fat，vitamins and minerals，the edible quality characteristics such as color，flavor，water strength and tenderness，and the influence of processing methods and storage conditions on the safety quality of donkey meat.This review may offer new perspectives for the development of donkey meat products in China.