Abstract: Due to decreased fat intake and prevented slow disease, low-fat meat production became hot topics which attracted by increasing researchers in recent years. In this article, on the basis of studies of low fat meat production, the lasted progress in constituents, texture characteristic, antioxidatant stability and sensory quality of low fat sausage added three type fat replacements was reviewed. Meanwhile, referential formations and its future prospect in the low fat meat production were provided in this work.