Abstract: With the implementation of the Outline of “Healthy China 2030” Plan and the continuous enhancement of consumers’ concept of healthy diet, “low salt and phosphorus free” healthy meat products have gradually become a trend of development in the meat products industry. However, simply reducing the addition of NaCl and polyphosphates will seriously affect the cooking yield and quality of the final products. Therefore, it is of great significance to seek green and healthy alternatives to NaCl and polyphosphates. In recent years, the basic amino acids arginine, lysine and histidine have attracted extensive research attention for their application as substitutes for NaCl and polyphosphates in the meat products industry. This paper reviews the latest progress in the study on the regulatory effects of basic amino acids on the structure, solubility, and emulsification and gelation properties of myofibrillar proteins, as well as the underlying mechanisms. Meanwhile, the effects of basic amino acids on meat quality (color, water retention, texture characteristics, and oxidation stability) are also summarized. Hopefully, this review will provide a theoretical basis for the follow-up research and practical application of basic amino acids in the meat industry.

Key words: basic amino acids; myofibrillar protein; solubility; gelation properties; meat products