Tyramine in meat and meat products is a biogenic amine produced by some bacteria (Enterococcus faecalis and Enterococcus faecium) under favorable condition (25 ℃, pH < 7). Excessive intake of tyramine in meat products can cause hypertension, migraine and other diseases and harm human health. Therefore, inhibiting or reducing the formation of tyramine in meat and meat products has become a new research hotspot. The currently available methods of inhibiting the formation of tyramine in meat and meat products include physical, chemical and biological ones. Plant active ingredients can inhibit the formation of tyramine effectively by virtue of their bacteriostatic (antioxidant) properties, thus reducing the accumulation of tyramine in meat products. In this paper, the formation pathway of tyramine in meat and meat products, the antibacterial and antioxidant properties and structures of plant extracts, and their inhibitory effect on the formation and accumulation of tyramine are reviewed, with an emphasis on the underlying mechanism. This review is expected to provide technical support for reducing the content of biogenic amines in meat products, thus improving the safety of meat and meat products, and increasing the application of plant-derived bioactive ingredients in foods.