In order to explore the feasibility and internal mechanism of apple dietary fiber as additive or fat substitute in meat products，effect of apple dietary fiber at different dosages on the gel properties of myofibrillar protein was investigated by rheology, texture, cooking loss, gel whiteness, Raman spectroscopy and environmental scanning electron microscopy. The results showed that apple dietary fiber had a concentration-dependent effect on the gel properties of myofibrillar protein. Addition of apple dietary fiber at 0~5% had no negative effect on the gel properties of myofibrillar protein, and the mixed gel added with 5% ADF had the lowest cooking loss and the best texture characteristics. When the addition amount of apple dietary fiber was between 10% and 50%, the mixed gel properties of myofibrillar protein-apple dietary fiber was decreased with the increase of apple dietary fiber addition amount. When the addition amount reached 50%, the development of the elastic modulus of the mixed sol during heating was completely inhibited. The corresponding heat induced gel micropores were increased, cooking loss was increased, texture properties was decreased, and the color was deepened. The results of this experiment indicated that the addition of apple dietary fiber could improve the health of meat products without affecting their texture quality.