Meat,　as　an　essential　food　source　in　people’s　lives,　provides　a　wealth　of　nutrients.　The　physical　properties　of　meat　are　directly　related　to　its　sensory　caracteristics,　such　as　elasticity,　viscosity,　and　toughness.　Food　rheology,　as　a　discipline　that　studies　the　deformation　and　flow　behavior　of　food　under　force,　can　effectively　characterize　these　physical　properties　of　meat.　The　evaluation　methods　of　rheological　properties　provide　a　more　comprehensive　and　accurate　means　of　detecting　meat　quality.　This　not　only　helps　enhance　the　quality　control　level　in　the　meat　industry　but　also　holds　significant　importance　for　safeguarding　consumer　rights.　This　paper　reviews　the　assessment　of　rheological　properties　such　as　sensory　evaluation,　texture　analyzers,　and　rheometers.　The　combined　application　of　multiple　technologies　(such　as　the　integration　of　hyperspectral　imaging　(HSI)　with　computer　vision　and　the　fusion　of　airflow　and　laser　detection)　and　emerging　technologies　(such　as　nanotechnology　and　biosensor　technology)　shows　potential　in　predicting　the　rheological　properties　of　meat.　It　analyzes　the　current　application　status,　advantages,　and　challenges　faced　by　the　assessment　of　rheological　properties　and　provides　an　outlook　on　future　development　trends,　offering　theoretical　references　for　the　objective　evaluation　of　meat　quality.　©　2025　by　the　authors.