Background:　The　industrial　cooking　of　traditional　meat　dishes　is　a　current　trend,　driven　by　the　acceleration　of　modern　life.　However,　the　distortion　of　the　characteristic　aroma　in　industrially　cooked　meat　dishes　has　posed　a　challenge　to　the　industry＇s　progress.　Therefore,　an　increasing　number　of　studies　have　recently　focused　on　the　composition,　formation　mechanisms,　and　control　methods　of　the　characteristic　aroma　in　traditional　meat　dishes,　aiming　to　provide　new　insights　for　enhancing　the　aroma　of　industrial　meat　dishes.　Scope　and　approach:　The　analytical　techniques　of　the　characteristic　aroma　in　traditional　meat　dishes　are　compared.　The　mechanism　of　aroma　formation　in　traditional　meat　dishes,　especially　the　interaction　between　Maillard　reaction　intermediates　and　lipid　oxidation　products　is　systematically　reviewed.　Building　upon　these　insights,　some　strategies　to　improve　the　aroma　quality　and　promote　the　standardization　of　industrialized　meat　dishes　are　proposed.　Key　findings　and　conclusions:　Molecular　sensory　science　is　the　main　method　for　identifying　key　aroma　compounds　in　traditional　meat　dishes,　but　aroma　extraction　and　chromatographic　separation　techniques　still　require　improvement.　The　integration　of　multi-omics　techniques　with　simulated　model　experiments　exhibits　significant　potential　in　uncovering　the　key　precursors　and　formation　pathways　of　the　characteristic　aroma.　Accurate　control　and　standardization　of　meat　aroma　during　industrial　cooking　can　be　achieved　through　control　of　the　precursors　in　raw　meat,　optimization　and　innovation　of　the　cooking　technologies,　integration　of　machine　learning-driven　aroma　evaluation,　and　prediction　and　intelligent　control　of　industrial　cooking　parameters.　©　2025　Elsevier　Ltd