Myofibrillar proteins are the most important proteins of muscle and their gelation properties have a decisive effect on the sensory quality of meat products. Due to the unique structural characteristics， plant polyphenols can interact with myofibrillar proteins during heat-induced gelation formation with the structural change and cross-linking of protein， which affects the gelation formation and gelation properties. In this article， the process and mechanism of the improvement of gelation formation of myofibrillar proteins based on plant polyphenols in the normal-ion strength system， low-ion strength system， and oxidative system were reviewed， aiming to provide a novel insight into the improvement of gelation properties of gel-type meat products based on environmental-friendly methods.