Abstract: To investigate the application of flaxseed gum in luncheon meat, effects of adding flaxseed gum and complex gum of flaxseed gum and carrageenan on texture of luncheon meat were investigated by method of textural properties analysis, sensory evaluation, scanning electronic microscopy, dynamical rheology. The results show that water-and-oil holding capacities of luncheon meat with addition of flaxseed gum are better, while the textural properties of luncheon meat with single addition of flaxseed gum is poorer than that addition of gum blend CK(flaxseed gum and konjac gum are mixed at ratio of 1∶1(w/w)). Quality of luncheon meat is significantly improved with addition of mixed gum that flaxseed gum and carrageenan are mixed at ratio of 1∶1(w/w), and close to that addition of gum blend CK. The result show that addition of gum blend of flaxseed gum can be used in low-fat luncheon meat.