Abstract: Flaxseed gum was added to the gelatin mixture of pork and rabbit meat,and the mince gel strength,whiteness,water holding capacity(WHC),texture properties and so on were measured. It was investigated to determine the effects of flaxseed gum on gelatin mixture properties of pork and rabbit meat and its microscopic structure. The amount of flaxseed gum added in the gelatin had a significant effect on the microscopic structures of the gelatin products,observed by stereoscopic zoom microscope. When 0.2% of flaxseed gum was added in the gelatin,the microscopic structures were the most uniform and compact,and the whiteness,WHC and texture properties were all significantly improved,without the increase of gel strength.