The duck and pork were used making restructured meat as the raw material. The influences of the amount and methods for food gum addition on water-holding capacity and water activity of restructured meat were discussed. The results showed that water-holding capacity of restructured meat increased with increasing amount of the food gums and rexanthan gum had the strongest influence on water-holding capacity and water activity, followed by konjac gum，and carrageenan. The cold-water dispersion method was superior to the aqueous colloids method and the dry powder method. The result of the orthogonal test showed that restructured meat has the best water-holding capacity when the total gum concentration was 0.7% and the compound ratio of xanthan gum, konjac gum and carrageenan was 3∶1∶3. Microstructure demonstrated that the protein cross linked and the relaxation of gel was the main influence factor.