This study evaluated the effect of adding oat meal gel on physical, chemical, microbiological and sensory properties of low-fat (<10) beef patties as compared to 20% fat in control patties. There was improvement represented by low cooking loss. During storage at-18C0for 6 months, there were decrease in non-soluble nitrogen reached to1.58g/100g for control sample, while was.1.51, 152 and 1.32 g/100g for patty samples with ( 8%, 13% and 18% oat meal gel ), and som increase of total volatile nitrogen. Also thiobarbituric acid value as influenced by different rates of fat substitutes at zero time and during storage, added oat meal to patties improved both of water holding capacity and plasticity while aerobic bacteria increased but did not reach to the rejected level, while E.coli was not detected for control or for the low-fat patty sample. Low- fat patties were found to show lower in degree of likeness in the taste but more juice than control (P < 0.05). Besides appearance, tenderness and color were not affected by the addition of 13 % oat meal gel. Therefore oat fiber can be used successfully as a fat substitute in low – fat beef patties.