To investigate the effects of different starch types and their pretreatment temperature on the quality characteristics of Tibetan minced mutton gel. In this experiment, mung bean (LD), corn (YD) and potato pregelatinized starch (MD) were added to Tibetan minced lamb to make starch Tibetan minced mutton gel, and starch type and pretreatment temperature were used as variables to determine the yield, quality and organoleptic characteristics of Tibetan minced mutton gel under different treatment conditions. Results showed that the yield of Tibetan minced mutton gel treated with three kinds of starch was the lowest at 80 ℃ (P