An efficient non-thermal disinfection technique is ozone treatment. Ozone is a potent oxidizing agent that has been demonstrated to lower the microbial load and increase the shelf life of meat products. The antimicrobial ozone activity in various types of meat (beef, poultry, pork, seafood, etc.) is analyzed in this mini-review, with particular attention paid to the ozone application techniques (liquid or gaseous phase), the applied concentrations and contact times, and the impacts of ozone treatment on meat safety, quality, and sensory attributes. Ozone is effective against various microorganisms, including spores, vegetative cells, and Gram-positive and Gram-negative bacteria. The concentration, kind of treatment, temperature, and existence of organic material are some variables that affect ozone's effectiveness. Ozone treatment offers an environmentally safe substitute for conventional chemical sanitizers because of its quick breakdown and absence of residue. Meat products treated with ozone show promise regarding improved safety and longer shelf life.