Abstract: Effects of mixed phosphates and enzymes on meat quality of cooked ham in low temperature by using L9 ( 34) method. By testing product ' s pressure loss, color and texture characteristics as well as sensory characteristics. Results indicated that the optimal addition was 0.9% of lipase, 0.1% of transglutamnase, 0.4% of mixed phosphates, and 0.01% of flavor enzyme. Texture characteristics were better with the optimal addition as well as the more sensory satisfaction. The research result offered the reference for industry products.