Low-temperature storage is currently the most widespread method for meat preservation, during which the temperature has a great impact on meat quality. Therefore, the effect of common low-temperature storage methods, including chilled, super-chilled, controlled freezing-point, and frozen, on meat quality preservation is discussed herein. The focus is on the differences in the color, water-holding capacity, tenderness, lipid oxidation, microbial growth and shelf life caused by different storage temperatures and the underlying mechanism. We anticipate that this review will theoretically guide the practical application of different low-temperature storage methods in the meat industry.