Abstract: In order to study the effect of yam powder on the quality of pork balls, different amounts of yam powder were added in pork balls. The effects of different added amounts of yam powder on the color, cooking loss, texture characteristics and rheological properties of pork balls were analyzed. The L* value（brightness value）, a* value（redness value） and b* value（yellowness value） of the pork balls were measured by a colorimeter, and the whiteness value of the pork balls was calculated. The hardness, adhesiveness, springiness, chewiness, gumminess and the resilience of the pork balls were measured by the texture analyzer. The rheological properties of pork balls were measured by rheometer. The color, texture, smell, taste and aftertaste’s weights of pork balls were determined by the user survey method. On this basis, the comprehensive sensory evaluation of porkballs was carried out with fuzzy mathematics evaluation method. The results showed that the whiteness value of pork balls increased significantly after adding yam powder. As the amount of yam powder increased, the cooking loss decreased firstly and then increased. The hardness and adhesiveness of the pork balls increased.The chewiness and gumminess decreased firstly and then increased, with no significant changes in resilience. The springiness of pork balls was reduced with adding yam powder, while the gel strength was improved. When the addition amount was 20%, the sensory score of pork balls was the highest,indicating that adding the right amount of yam powder could improve the quality of pork balls.