Abstract: The variation of oil extraction rate and texture properties were observed,and the effect of transglutaminase on application of ready- to- eat cantonese sausage and its quality were studied in this paper. The results showed that the best condition of transglutaminase on ready- to- eat cantonese sausage were the reaction temperature of 55 ℃,reaction time of1.5 hours,and content of 0.4%.Under this condition,compared with those without adding enzyme,the oil extraction rate was1.57% which was decreased by 56.08%. And the hardness,spring,glueyness and chewiness were closed to the traditional sausage.Therefore,the addition of transglutaminase can effectively reduce the oil extraction rate of ready- to- eat cantonese sausage.