Excipient can modify and stabilize physical properties or material microstructure of meat products. The traditional excipients are starch, agar, gelatin, egg, skim milk and soybean protein. New excipients are polysaccharide gum, such as cheese protein, lecithin emulsifier and carrageenan and gellan gum, xanthan gum, konjac gum etc. they can improve the form of meat, and stabilize the emulsion of fat because of the inhibitory effect on starch retrogradation, making meat elasticity and good taste for a long time, no oil and dehydration.