The incorporation of vegetable oils is widely used for substituting or reducing animal fat in meat products, in general, by its restructuring such as applying the gel emulsions that employ different types of stabilizing agents. In addition, the use of these emulsions has very promising characteristics considering the possibility to add bioactive compounds. The objective of this study was to evaluate the technological attributes in emulsified meat model using eight emulsion gel (EG) formulations to totally replace animal fat with two polysaccharides, chitosan (CH) and amorphous cellulose (CA). For each meat model, variables related to changes in pH, emulsion stability (EE%), water activity (Aw), color measurement and texture profile were analyzed. In this work, EG were performed with the criterion of the effect of two variables, including oil and structuring agents concentrations. The control formulation of the meat model contained 65% pork, 20% pork backfat, 12.7% ice, 2.0% sodium chloride, 0.015% sodium nitrite, 0.05% sodium erythorbate and 0.25% tripolyphosphate. For the other formulations, twenty percent (20%) of pork backfat were substituted for each emulsion. The results obtained for the CA treatment (3%) with 50% oil had a significant effect on the increase in brightness (71.39± 0.59) of the meat models. Regarding the EE analysis, the structuring agents were not significant with respect to the interaction of the different concentrations. In the case of CH treatments, the highest values for pH and aw were obtained. The lowest value for hardness (N) was obtained for CA (3 %) with 30% oil (7.16±1.32) compared to FC. We conclude that the substitution of total fat in all formulations by these types of polysaccharides had a strong impact on the texture of the meat model, independently of the type of polysaccharide and its concentration, suggesting further studies to optimize the EGs structured by polysaccharides.