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Abstract. The consumption of poultry meat and eggs is among the highest of animal production globally due to the highly efficient of modern poultry farming. Devastating outbreaks of animal disease like African swine fever virus currently leading to death of millions of pigs in East Asia has changed pork from being the primary protein to now chicken, therefore we are more heavily relying on chicken due to the pandemic. However, modern poultry farming is facing a number of challenges associated with production, health and welfare, environmental impact, and food quality and safety. Traditional chemical techniques used for chicken product quality detection and evaluation are time-consuming, labor intensive, and destructive in most time, which may fail to meet the quality requirements of market (e.g., grocery stores and restaurants). Therefore, fast and nondestructive techniques are needed for meat industries. Nowadays, emerging spectroscopic technologies such as Near-infrared Spectroscopy and Hyperspectral Imaging have shown great potentials in detecting food safety and quality nondestructively. In conjunction with data processing algorithms, these spectroscopic techniques show great values for industrial application. Thus, the goal of this review is to give an overview of current research progresses in applications of these techniques for detecting broiler meat quality or product safety in a faster and nondestructive way. Corresponding working principles, current situation and future trends, and challenges of aforementioned techniques are discussed.