The effects of common high temperature treatment methods such as pan-frying, frying and broiling on nutrients of red and white meat (pork, chicken, duck) were studied. Results showed that after processing, the moisture content of the three meat decreased significantly, and the moisture content of the roasting process was the lowest (p<0.05). The fat content increases sharply during the frying process (p<0.01). The content of protein increased significantly after processing, and was the highest in the roasting (p<0.01). After processing, the content of fatty acid increased in different degrees. Amino acid content was significantly affected by processing technology especially roasting, but amino acid composition did not change significantly (p<0.05). Compared with red and white meat, the results showed that the water content of pork in the control group and the processed groups was slightly lower than that in chicken and duck, but the fat content was higher than that in chicken and duck. For protein, except the pan-fried processing group and 4 min frying group, the protein content of other treatment groups in pork was higher than that was in chicken and duck. The results provide a theoretical basis for improving the nutrition quality of meat products, as well as in guiding consumers wisely choosing cooking time and temperature.