Abstract:In order to improve the quality characteristics of recombinant horse meat，the longest dorsal muscle of horse meat was used as the main raw material，and glutamine transaminase（TG）was added. The singlefactor combined with response surface test method was employed to study the optimal conditions of TG and explore the effect of different phosphorus-free water retaining agents on the quality of recombinant horse meat.The results showed that the optimal conditions of TG were TG addition amount of 0.5%，temperature of 40 ℃，and action time of 60 min. Under these conditions，the cooking loss rate of recombinant horse meat was 12.78%，and the gel strength was 549 g. As a result，the recombinant horse had high quality. The established response surface model could accurately predict the relationship between conditions of TG and quality of recombinant horse meat，and the relative error between the predicted value and the experimental value was small. The confidence was high. Under the optimal conditions of the TG，the addition of three different phosphorus-free water retaining agents was compared，and it was found that with the addition of 4% sorbitol，recombinant horse meat could obtain higher water retaining capacity and tenderness. The quality characteristics of horse meat could be improved by adding TG and phosphorus-free water retaining agents.