The rapidly growing Chinese economy has led to a gradual change in focus in the meat industry. This chapter attempts to make comparisons, where possible, between the Chinese regulations and procedures relating to meat safety issues and those from the well-established meat industries in the United States, Europe and Australia, all these being major exporters of meat with a high reputation for safety and quality. It also summarizes the major hazards that affect meat safety, such as chemical, physical and biological hazards, and reviews a number of control measures to ensure meat safety, with a view to providing a theoretical basis for the safe production of meat. Adequate preservation and control technologies for meat and meat products could maintain its safety and quality. Vacuum packaging (VP) is the most common method used for meat and meat products in China for the extension of shelf life, especially for ready-to-eat meat products.