Polysaccharide is an excellent fat substitute in meat products,and the modification of meat protein gels is carried out through high pressure (HP) in low temperature.The low-fat and low temperature meat products are developed by combining polysaccharide and HP.The compound of agar and xanthan gum was used as a fat substitute in this study.The effects of HP and the compound on water-binding capacities [including cooking lose (CL),water holding capacity (WHC),total water binding capacity (TWBC)],color (including whiteness L*-value and chroma c*-value) and texture profile analysis (TPA) of pork gels were investigated in the range of pressure 100~ 400MPa,pressure medium temperature 10~ 40℃,agar 0.4% ~ 1.0% and xanthan gum 0.2 % ~0.8 %,via orthogonal experiment and weighted combined rating methods.