Abstract: The influence of konjac glucomannan(KGM) in different adding amount on gel properties of mixed meat by chicken and pork was investigated. The results showed the cooking loss and freezing-thawing loss of the mixed meat decreased along with the adding amount of KGM increased.Meanwhile,water holding capacity enhanced and water activity lowered along with the adding amount of KGM increased. Texture profile analysis indicated KGM could increase the hardness,springiness and chewiness of mixed meat significantly. Scanning electron microscopy(SEM) revealed that konjac glucomannan improved the gel properties of mixed meat. With increasing of KGM concentration,the mixed meat gel became more compact and uniform,with no noticeable pores in it.