Abstract: As a fat substitute, gellan gum can effectively reduce the fat contents in pork batters and plays a good role in enhancing the quality of low-fat meat products. In this experiment, gellan gum was mixed with water to prepare gellan gum colloid, and then investigated the effects on properties and quality of pork gel when replacing pig backfat with the gellan gum colloid. The results showed that the addition of gellan gum significantly affected (p<0.05) the cooking yield, color, texture, rheology and sensory characteristics of pork batters. When the substitution of gellan gum colloid was 0, 0.3% and 0.5%, there was no significant difference in the cooking yield and texture of pork meat batters (p>0.05), and when the amount of gellan gum colloid was 0.7%, the cooking yield, L^* value, hardness, elasticity, cohesion and chewing were significantly reduced (p<0.05). The initial energy storage modulus (G') decreased with the increasing of gellan gum colloid, the G' difference of 0, 0.3% and 0.5% of pork meat batters at 80℃ was not significantly different (p>0.05), but the G' decreased significantly (p<0.05) when the pork batters with 0.7% gellan gum colloid. In conclusion, when the amount of gellan gum colloid was 0.3% and 0.5%, the back-fat in pork meat batters could be effectively reduced.