The invention discloses a meat product quality modifying agent. The modifying agent is characterized in comprising the following main ingredients in weight percentage: 55 to 65 percent of sodium chloride, 10 to 20 percent of dry glucose syrup powder, 5 to 15 percent of sodium citrate, 5 to 15 percent of sodium acetate, and 0 to 5 percent of sodium erythorbate. The modifying agent has the advantages of obviously improving the water-retention property of the meat product and having better fresh-keeping function and maximally increasing product yield; moreover, the modifying agent has the functional ingredients for prohibiting proliferation of Gram-positive bacteria and Gram-negative bacteria in the meat product in an acid environment.