With the increasing pace of modern life and alternation in dietary habits, precooked meat products were increasingly favored by consumers for their convenience and variety. Storage and reheating were two crucial stages in the production, marketing, and consumption of precooked meat products. This paper mainly discussed the quality changes of precooked meat products during storage and reheating. Precooked meat products often experienced quality deterioration during storage due to various factors, including reduced water holding capacity, diminished textural properties, color deterioration, and fat or protein oxidation. These changes not only affected the taste and nutritional value but could also led to food safety concerns, which resulted in decreased consumer purchase intention. During the reheating process, different reheating methods had different impacts on the quality of precooked meat products. While traditional reheating methods such as steaming, roasting, and frying were commonly employed, they might result in flavor and texture loss. Microwave reheating offered a quicker, more uniform heating process, however, it could also lead to some quality deterioration. Strategies for quality improvement were proposed, including the addition of natural antioxidants, the improvement of packaging technologies, and the adoption of novel sterilization and assisted freezing technologies. These strategies aimed to promote innovation and sustainable development in the precooked meat product industry.