Abstract: The experiments were carried out on the quality improvement of the pork balls by the design of formula and processing process.The whole process of analysis mainly was performed according to the sensory evaluation results,supplemented by texture analysis and physiochemical indices.The experimental results confirmed that the best ratio of compound phosphates is 2:2:1(sodium tripolyphosphate:sodium pyrophosphate:sodium hexametaphosphate).The optimal emulsifying time of slurry for producing pork balls is 12 h.

Key words: pork balls, compound phosphates, emulsifying time, texture analysis