Demand for meat and meat products is increasing day by day. Meat producers are focused on increasing meat productivity to meet customer demand. For that, the producers need to address customer satisfaction and enhance productivity. For these reasons, quality control of meat and meat products emerges. The conventional approach to quality control processes has certain drawbacks in achieving the desired results in productivity. Similarly, considering the perishability of meat, meat products need to undergo rapid quality inspection and control processes in the processing line. Concerned about those issues, rapid and nondestructive quality control processes, such as fluorescence spectroscopy-based quality control processes, have emerged. Concerning fluorescence information, spectra provided excitation and emission wavelengths relevant to the presence of fluorophores in the meat. These values can be used as benchmarks for setting quality control criteria. This chapter guides the quality control of meat and meat products by using fluorescence spectroscopy and setting quality control criteria. The chapter includes information about fluorescence spectroscopy analysis of the major three types of meats, i.e., chicken, beef, and pork, and details of chemical compositions, rheological properties, quantitative freshness parameters, microbial spoilage and other contaminations; authentication of meat; and in/at/on line quality analysis.