Abstract: The restructured beef was prepared by adding transglutaminase (TG) and sodium casetnate as coldbinding agent and the added quantity was 1.2% of the grossary weight.In order to improve the quality characteristics of restructured beef, konjac flour and xanthan gum were added.The binding strength, shearing force, thawing loss, cooking loss, color (L* and a*-values) and texture of restructured beef were determined.The result showed that the ratios of konjac flour and xanthan gum was 6:4, and additive amount of hybrid edible gum was 0.4% of the grossary weight could produced the highest binding strength (p<0.05) and the lowest shearing force.Meanwhile, the texture of restructured beef was improved and also possessed the best bond effect.