Abstract: Fermented meat products were meat products with special flavor, color, texture and longer shelf life formed by a series of changes under natural or artificially controlled conditions by the action of microorganisms or enzymes. Fermented meat products were popular with consumers, but they were rich in protein and have a great potential for high levels of biogenic amines. Among them, histamine and tyramine were the most toxic. Consumption of tyramine-rich foods might cause headache, hypertension and other adverse reactions. Therefore, it was extremely necessary to control the tyramine content in fermented meat products. In this paper, the formation pathways, control methods and effects of tyramine in fermented meat products were reviewed. Among them, the main formation pathway was the decarboxylation of tyrosine by the action of decarboxylase, in addition to the existence of chemical pathways related to lipid oxidation products, while the more effective control methods were the addition of auxiliaries and the inoculation of fermentation agents. This paper aims to provided theoretical support for reducing the tyramine content in fermented meat products and improving the safety of fermented meat products.