The function of packaging is to improve food quality and extend the shelf life of food. Smoked and roasted meat products are Chinese traditional meat products; preferred by a lot of consumers; which play a very important role in the meat production market. But this type of meat product is very easy to spoilage during meat storage and distribution; which will reduce the nutritional value; change its palatability and appearance. It can also lead to the generation of toxic and harmful substances. Based on the characteristics of smoked and roasted meat products; this paper summarized the influence of different packaging methods on the quality of smoked and roasted meat products; and mainly introduced the advantages and disadvantages of different packaging methods in the application of smoked and roasted meat products. The paper reviewed the comparison of different packaging methods of fresh meat. Prolonging the shelf life and improving the quality of meat products has always been the focus of meat industry.