Abstract: Intramuscular fat content plays an important role in the quality of flavor, tenderness of carcass.Generally, the intramuscular fat adipocyte have a interaction effect with muscle cells, and the accretion rate of intramuscular fat depends on the muscle growth and fiber type. Wnt proteins, HSPB1, and Znic finger protein423 are crucial factors controlling the intramuscular fat deposition, the interaction between adipocyte and muscle cells, which can regulate the intramuscular fat content, promote intramuscular fat development and improve meat quality. The review focused on current progress about the interaction between intramuscular fat deposition and meat quality, explaining the interaction betwwen intramuscular adipocytes and the muscle cells, as well as the crucial factors, which provided a theoretical basis.