Hydrocolloids are used in meat products to improve functional properties and compensate undesirable effects of fat reduction, salt reduction and freeze/thaw process. In poultry products, such as nugget, hydrocolloids are added to coating batter to reduce oil adsorption and increase moisture retention during frying. In this review, application of different hydrocolloids (starch, gum and fiber) in meat products (especially sausage, freeze/thawed sausage, and low salt sausage) and poultry products (chicken breast, chicken sausage and nugget) are discussed.