At present, the total output of high-temperature ham sausage in China has accounted for 1/3 of all meat products. Its automatic production, convenient and fast, hygienic and nutritious, and long shelf-life make it all over the country. As the market share continues to increase, the problems found are also increasing. There are corresponding research topics for its texture characteristics in different periods and the problems that will occur during storage. The purpose of this study was to explore the factors affecting the quality of high-temperature ham sausage and the reasons for oil production and swelling. By measuring product texture, water