Abstract: Fat plays a very important role in the process of meat products, especially in gel meat processing. But with the improvement of people's living standard and health care consciousness, low-fat or even fat free food is becoming more and more popular. In this paper, the main ways to reduce the fat content of meat products were briefly introduced focused on the classification, properties of meat fat substitute, and the application of problems and cautions in gels meat products were also described. Also, the future development trend of the fat substitute was summarized, in order to reduce the fat content safely and effectively in meat products and to provide a theoretical reference for the application of fat substitutes in the low fat foods.