Myoglobin is a pigment protein that mainly exists in the sarcoplasm of muscle cells and its functional properties contribute to and improve the color of meat and meat products during processing, preservation and consumption. There are many factors that can influence the structural change of myoglobin during the processing and storage of meat and meat products, which in turn can lead to changes in its functional properties. In this article, the recent studies on the structural changes and the consequent changes in functional properties of myoglobin during the processing and storage of meat products are reviewed so as to provide guidance for the quality control of meat and meat products.