With the population surge and globalization of meat business, the demand and supply for buffalo meat have increased tremendously. As a result, meat industries are now facing difficulties for maintaining quality and safety throughout the supply chain. The foremost aspects for meat preservation are to stop/ delay microbial decay and chemical reactions, enzymatic degradations, and also to protect the meat from physical disruptions including moisture losses. Meat preservation is basically followed by thermal (drying, canning, smoking etc.) and non-thermal methods (chilling, freezing, curing, use of food additives and preservatives etc.), but consumer demands for “minimally processed” or “lightly processed” meat and meat based products have stimulated the quest to develop novel methods in meat preservation by curbing the microbial multiplication, extending the shelf life, and conserving organoleptic properties. Consequently, regulatory standards have been fixed in different countries in the world to control the level of additives and preservatives used in meat. Thus, this chapter discloses the conventional and novel thermal and non-thermal meat preservation techniques so that these methods can be adopted for commercial applications.