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Thefunctions of three starches (potato, corn, and rice) on the formation of starch andpork ham batter composite during heating were investigated. Thermal properties were measured by differential scanning calorimetry (DSC) and rheological characteristics were determined by small amplitude oscillatory shearing. DSC thermograms did not show any chemical interactions between starch and meat protein during heating. The dramatic increase in G' and G" of starch/meat composite appeared to be associated with the gelatinization of starch. The microstructures of pork ham batter, starch, and starch/meat composites were revealed by both scanning electron microscopy and light microscopy.