The edible value and commercial value of meat is highly based on its quality properties.Many factors such as genotypes,pre-slaughter management and post-slaughter processing are factors that influence the meat quality from animal`s metabolism,biochemical processing in the animal muscle changes to become edible meat.The alteration of cell proteomics occurred over all the processes above.Thus,this paper reviewed the proteomics applied in beef,pork and chicken,and studied molecular events in the processing of animal muscle change to edible meat,the effect of pre-slaughter factors and processing post-slaughter on meat quality(such as tenderness,water holding capability,color,marbling,etc.) and its mechanism.This study will provide a theoretical foundation to understand the formation of meat quality on the basis of proteomics.