Meat is one of the most important foods in people’s daily life, its quality affects our health directly. In recent years, the adulteration incident of water-injected meat continues to occur. The safety issue of meat food has attracted the social attention, so the research of water-injected meat technology is necessary. The traditional inspection methods of water-injected meat were discussed and their disadvantages were analyzed. The nondestructive detection technology was a dominant means for water-injected meat quality detection and supervision system. Then authors summarized the research status and characteristics of four nondestructive testing methods (bioelectrical impedance, nuclear magnetic resonance, ultrasonic technology and near-infrared (NIR) spectroscopy) for moisture content of meat. The application of NIR spectroscopy technique for moisture content detection was specially described. The review indicated that NIR was an effective technique to detect moisture content of meat for it was more sensitive to water. The discussion also focused on future work to improve NIR ability to predict water-injected meat. In conclusion, the paper shows that NIR has a considerable potential to predict water-injected meat quality criteria.