In order to study the effects of common high temperature treatment methods such as pan-frying, frying and broiling on eating quality of meat. pork, chicken and duck were used as research object. The meat color, texture profile analysis and shear force were determined to evaluate the eating quality. Results indicated that pan-frying, frying and broiling had a significant influence on the eating quality of all the samples (P＜0.05). After treatments, the L^*and b^* value of the three kinds of meat increased (P＜0.05), the a^* value of pork decreased (P＜0.05), conversely, the a^* value of chicken increased (P＜0.05); After the high temperature treatments, the shear force of pork and duck increased (P>0.05), nevertheless it had no influence on chicken (P＜0.05); After treatments, the hardness of pork increased significantly (P＜0.05), for white meat, except pan-fried 2 min, 3 min, fried 3 min, the hardness has increased significantly (P＜0.05). After the three kinds of high temperature treatments, the springiness of red and white meat both increased significantly (P＜0.05). The results of these studies provide a theoretical basis for improving the eating quality of meat products, and have a certain guiding significance for consumers to choose scientific cooking time and temperature.