In order to study the effect of dietary fiber on the quality of ham sausage,the dietary fiber of 2% and 4% （ in a 100 g pork） was applied to the production of ham sausage by 3 kinds of particle size （ DF1 ： （ 177.82 ± 6.25 ） μm, DF2 ： （ 19.87 ±1.76） μm,DF3：（8.89 ±0.45 ） μm, respectively）, and the new ham sausage was evaluated comprehensively by sensory evaluation ,texture analysis and low field nuclear magnetic resonance. The results showed that the maximum water holding capacity of 4% DF3 was 90.28% ± 0.54%, which was 8.50%...
