The effects of blood plasma (BP, 0-2.5%), agar (0-1.0%), and microbial transglutaminase (MTG, 0-0.5%) on water-binding capacity, color ($L^*$, $a^*$, and $b^*$ values) and textural properties of pork muscle gels (PMG) were investigated with response surface methodology. The potential interaction among these ingredients was evaluated by DSC, SEM, and FT-IR. The results shown that the addition of BP into PMG could result in decreased cooking loss (CL) and $L^*$ (p<0.01), as well as increased $a^*$, springiness, and chewiness of the gels (p<0.05), while the treatment with MTG led to increased CL (p<0.01). Agar could obviously improve CL of PMG, but lead to inferior springiness and cohesiveness (p<0.05). Moreover, the synergism among muscle proteins, BP, MTG, and agar implied that there were some kinds of interactions among these ingredients, thus influencing the properties of PMG.