In order to detect the effects of compound hydrocolloids made of carrageenan, locust bean gum, guar gum on the quality of beef meat fillet, two alternative adding modes (dry powder / hydrocolloids) were studied. Results showed that dry powder addition of compound hydrocolloids could dramatically enhance the hardness, water-holding capacity and gel strength of produced beef meat fillet. The differences between these two adding modes concerning these quality parameters proved to be significant (P<0.05). By adopting the Design of Mixture Experiments, an optimized proportion of the compound hydrocolloids among these three were: carrageenan 59%,locust bean gum 22%,guar gum 19%, and the optimal addition amount was 0.8%. Under these conditions, the hardness, water-holding capacity and gel strength of produced beef meat fillet were 2 267 g, 82.1%, and 1 561 g·mm, respectively.

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