Consumer demand for low-fat meat products has increased. Low-fat meat products have decreased palatability. Decreased fat content in ground meats has been associated with decreased juiciness and tenderness. Gums have been reported to retain moisture and improve overall textural characteristics of ground beef Therefore, the objective of this study was to investigate the effects of seed gums, i.e., guar gum (GG) and locust bean gum (LBG) on physical and sensory properties of low-fat ground pork. Ground pork (8% fat) was made into meat balls of 25g and cooked to an internal temperature of 75°C. A control sample and two test samples containing GG at 1% level and LBG at 1% level were studied. Percent cooking losses were 47.1±1.48 and 31.9±3.06 for GG and LBG, respectively. Meat balls made with LBG retained significantly more juiciness compared to GG (p<0.05). Sensory qualities including exterior appearance, tenderness, mouth feel, flavor and overall acceptability were evaluated by using a 1-9 hedonic scale (1=like extremely and 9=dislike extremely). Nineteen member semi-trained panel (12 women and 7 men) participated in the evaluation of sensory attributes. Addition of seed gums did not alter the sensory scores of exterior appearance, tenderness and mouth feel. However, GG and LBG addition negatively affected the flavor and overall acceptability scores of meat balls. Meat balls made with LBG received more favorable scores compared to the meat balls made with GG (5.40±1.60 vs. 4.84±1.80; p<0.05). LBG is a more suitable gum as a moisture retainer and texture modifier in lean ground pork compared to guar gum.