Abstract: 7 different compound adhesives were selected and added to the injected ham according to optimal water retention of the selected mixture in application of meat products.Improvement effect of different compound adhesive on the quality of injected ham was evaluated by detecting loss rate，pH，moisture content，water activity（aw）and texture of the product.Results showed that all the complex gums added in injected ham could help to increase cooking loss rate and water content of products，reduce water activity of products，improve texture of products，enhance quality of products during storage.By comprehensive evaluation，complex gum E had the best application effect in injected ham，and complex gum C was the worst.