Abstract: Myofibrillar protein as a structural protein with important biological functions in muscle, can form a gel alone or as the main part of a gel. The gelling mechanism and gel properties of MP have attracted much attention in meat science research. It is important to clarify the effects of various additives on the quality of meat product, thus providing references for the development of healthy low-fat meat products. Polysaccharides are widely used to improve the quality of meat products because of their good biocompatibility, wide sources, and low prices. This review introduces the definition, classification and functional properties of polysaccharides and summarizes the effects of polysaccharides on the gel properties of MP. Furthermore, the applications of polysaccharides in meat products are discussed, which provides theoretical basis for the production of low-fat meat products. Finally, the prospects and challenges associated with low-fat meat products are proposed.