Abstract: Low-field nuclear magnetic resonance( LF-NMR) was applied to investigate the1 H distribution and migration in meat batters. The effect of starch content( 0%,6%,12% and 18%) on water holding capacity and texture properties of meat batters was investigated by measuring the cooking loss,color and texture properties.The results showed that,significant differences( p < 0.05) existed in color parameters,water-holding capacity and texture between the presence and absence of starch.Cooking loss was gradually decreased with the increasing of starch content,and the position of the component T21 and T22were clearly shorted relaxation times. Moreover,the proportion of peak area of T22 was significantly decreased( p < 0.05),which indicated that the water molecules combined with protein more tightly and parts of immobilized water turned into free water with the increasing of starch content.Simultaneously,the water holding capacity of meat batters was decreased and the L*value was increased.In addition,the hardness,resilience,colloidality,chewiness and the redness( a*) were maximum when the starch content was 6%. Therefore,the starch optimal amount of added in meat batters was 6% under the experimental conditions in this study.