Abstract: In order to probe into the evaluation method of quality characteristics of compound vegetable and meat products, textural and microstructural characteristics of compound carrot hams (western-style) and sausages were tested by texture analyzer and Scanning Electron Microscope (SEM). The results from texture measurement indicate that: hardness of HLB-1 hams (fresh carrot 25%) and HLB-2 hams (carrot meal 2.5%) are reduced by 70.94% and 57.23% respectively compared with contrast group; chewiness of HLB-1 hams and HLB-2 hams are reduced by 64.81% and 34.86% respectively. Hardness and chewiness of compound carrot sausages (fresh carrot 25%) are reduced by 30.84% and 51.30% respectively compared with contrast group. Sensory evaluation results indicate that: compound carrot hams and sausages taste softer and finer, and tenderness is better. Observing product structure by SEM, it is indicated that round and smooth small particles are found in hams and sausages added to fresh carrot. Internal fine structure of compound meat products is even and its structure is comparatively loose, which explains sensory and textural characteristics of compound carrot hams and sausages to a certain degree.