Abstract: In this paper, the degree of starch gelatinization (DSG) and its effect on product quality were studied under different processing conditions. The resluts showed that increasing the water addition increased the DSG and emulsion stability of starch-meat sausage (P<0.05) and decreased the cooking loss (P<0.05). The water distribution in starch-meat sausage supported these results. Meanwhile, the springiness, compactness, and L^* (Lightness) of starch-meat sausage increased (P<0.05) with the increase of water addition, and the hardness decreased (P<0.05). The breaking force, chewiness, and overall acceptability score were maximal when the addition of water was 54% (P<0.05). Hierarchical cluster analysis (HCA) asserted that the 54% water addition enhanced the quality characteristics of starch-meat sausage. Therefore, 54% water addition is the best water addition for starch-meat sausage processing.