The distinctive flavor profile of marinated meat products originates from thermally induced transformations of endogenous precursor substances and the synergistic effects of exogenous spices. The flavor formation mechanisms encompass multiple pathways, including oxidation and degradation of proteins and lipids, as well as Maillard reactions driven by related secondary metabolites. This review systematically investigates the compositional characteristics and regulatory mechanisms of flavor compounds in marinated meat products, with a focus on how volatile and non-volatile substances collaboratively form the flavor basis, the main sources of flavor constituents, and how processing parameters (e.g., temperature, duration, and braising cycles) influence flavor intensity and stability by regulating reaction kinetics. The potential mechanisms of flavor formation in marinated meat products are summarized to provide a theoretical reference for flavor optimization and standardized production.