Abstract: The effects of various additive contents of taro and carrageenan on the quality of chopped pork pie were investigated by determining cooking yield, water holding capacity, oil keeping ratio, texture ( springiness, hardness, viscosity, cohesiveness, chewiness) , vacuum storage losses, and thiobarbituric acid-reactive substance ( TBARS) value. Pork pie with taro ( 5%, 10%, 15%) or carrageenan ( 0.5%, 0.6%, 0.7%) had higher cooking yield, water holding capacity, oil keeping ratio, springiness, and cohesiveness, lower vacuum storage losses and TBARS values than that of the control. Comparing adding taro or carrageenan individually, the mixed system of 10% taro and 0.6% carrageenan had cooperative and complementary effect on improving quality of chopped pork pie.The positive ( p < 0.05) correlation between cooking yield and water holding capacity, or oil keeping ratio of all samples was observed, and there were negative ( p < 0.01) correlations between cooking yield and vacuum storage losses.