Abstract: In order to study the effects of the complexity of raw materials such as collagen and edible fungi on the quality of yak meat enema products and the quality changes in the storage process, and to determine the best processing process of yak meat enema. The study took yak meat enema as the test object, with adding amounts such as yak hoof tendons, shiitake mushrooms, salt and rice wine as the influencing factors. A four-factor, three-level response surface analysis test was conducted using the Box-Behnken method with the sensory evaluation as the response values and a quadratic multinomial regression model was developed based on a single-factor experiments. On this basis, the storage test of yak sausage was carried out, and the changes of edible quality and rheological properties of it were measured and analyzed after 0, 2, 4, 6, 8 and 10 days of storage at 4 ℃. The results showed that the optimal formula of collagen-edible fungi sausage was 10% shiitake mushrooms, 2% yellow rice wine, 20% yak tendon, and 2% salt. Meanwhile, the score of yak sausage was the highest and the quality was the best. The storage test showed that with the extension of the time, the water holding capacity (WHC), pH value, L^* value, a^* value, hardness, chewiness and recovery of yak sausage gradually decreased, while the b^* value and cooking loss gradually increased. Cohesiveness and elasticity did not change significantly, but rheological properties changed significantly (P<0.05）. In conclusion, the optimized formula of yak sausage supplemented with collagen and edible fungi could improve the edible quality during storage.