Cold-set gelation was the ability of some proteins and polysaccharides to form gel at low temperature. The cold-gel initiated upon reduction of the electrostatic repulsion between their molecules. The mechanism of cold-set binding system was based on the chemical bond formation between meat proteins, cold-set binders and other components in the system. The addition of cold-set binder was necessary to produce raw products with desirable texture and binding strength. These binders could either be proteins or polysaccharides and the ability to form chemical bonds, especially covalent and ionic bonds, was required. Other chemical bonds and interactions, such as hydrophobic interactions, electrostatic interactions including salts bridge and dipole-dipole interaction,and hydrogen bonds,were also occurred to stabilize the cold-set gels. After mixing with cold-set binders, the reaction between thiol and other reactive groups of meat proteins with active groups of cold-set binders was achieved. The formation of disulfide bonds, salt bridges, and other interactions occurred during gelation period at low temperature and resulted in protein aggregation and cold-set gelation, respectively.