Objective To systematically identify the quality and safety risk factors of meat and meat products in China, and to provide a scientific basis for precise supervision. Methods Based on 7 092 unqualified samples identified by market supervision authorities in China between 2016 to 2023, a quantitative analysis was conducted on the varieties, reasons, and industrial chain links of unqualified meat and meat products using content analysis, cross-analysis and nonparametric tests. Results Veterinary drug residues, microbial contamination, and additive overuse were the primary risk factors for quality and safety issues in meat and meat products in China. Specifically, non-compliance involving excessive enrofloxacin, total sulfonamides, clenbuterol, chloramphenicol, sodium pentachlorophenate, total bacterial colonies, and sorbic acid are particularly prominent. Sauce-braised meat products, chicken, smoked and cooked sausage/ham, and pork were the main non-compliant varieties, with different risk factors showing distinct variety-specific aggregation. Additionally, the circulation stage shows a greater diversity in risk types and sources within the meat and meat products supply chain. Conclusion A targeted, differentiated, and multi-dimensional quality and safety risk management system for meat and meat products should be established.