Abstract: The effects of transglutaminase (TG), sodium casein (SC), mixed gum of carrageenan and konjac on the quality of the prepared pork steaks were studied with the pork nape as the main raw material. Single factor experiment was used to study the effects of the dosage of transglutaminase, sodium casein, mixed gum of carrageenan and konjac (1:1) on the shear force, centrifugal loss, cooking loss, water content, color, yield and sensory evaluation of the prepared pork steaks. On the basis of single factor experiment, response surface experiment was designed to determine the optimal dosage of adhesive accessories. The results of single factor experiment showed that water-holding capacity and sensory scores were highest when transglutaminase was 0.60%;appropriate tenderness and water-holding capacity were obtained and the highest sensory scores were achieved when sodium casein was 0.10%, or the mixed gum was 0.20%. Response surface analysis showed that, when transglutaminase content was 0.70%, the sodium casein content was 0.07%, and the mixed gum content was 0.21%, the sensory scores of the prepared pork steaks were highest, and the total score was 55.54 when the total score was 60.