Abstract: China is the biggest country of meat production in the word, as well as the country with the most meat consumption. In recent years a large number of studies have showed that excessive consumption of red meat and processed meat products increased the risk of chronic diseases. The development of low-salt and low-fat functional meat products has been attracted considerable attention. This article mainly summarized the research progress on low-salt and low-fat functional meat products, and points out some of the limitations in the research and development of functional meat products, so as to provide a theoretical basis for the research and exploitation of functional meat products.