The addition of compounded edible gums to meat products can play the role of gel water retention, protein protection, stabilization of mixed dispersion system, and can also be used as a coating agent to cover the surface of meat products to improve the quality of meat products. In this paper, we summarize the domestic and international research progress on the application of compounded edible gums in the processing of meat products to provide reference for the application of compounded edible gums in the processing of meat products.