Abstract:Minced beef containing 1.5% NaCl as main raw material，single factor and response surface analysis method was used，with cooking loss as an index of minced beef which treated with non-phosphate additive.The effects of L-histidine content，L-lysine content and sodium citrate content on cooking loss of minced beef were determined.The optimum proportion of three non-phosphate additive was obtained and the water retaining effect with phosphate were compared.The result showed that the optimum ratio of non-phosphate additive was：0.20% of L-histidine，0.30% of L-lysine，and 0.23% of sodium citrate.The cooking loss was significantly reduced to 10.85% with this compound water retention agent，which was better than phosphate water-retention agent.