The commercial gelatin is not accepted from some Muslim community because it might be extracted from pig. This issue led to searching for alternative gelatin sources. This study aims to investigate the possibility of utilization of natural binders extracted from plant sources such as mucilage extracted from taro (Colocasia esculenta) as an alternative gelatin in different concentrations (1, 2 and 3%) in canned beef products. In this study we evaluated the physical properties, minerals (K, P, Na, Ca, Zn, Pb and Cd), antioxidant activity and total phenolic for taro mucilage. Chemical quality characteristics, texture profile, microbiology analysis and sensory evaluation were evaluated in the canned beef products. The comparison study between taro mucilage treatments and commercial gelatin showed the taro mucilage (TM₂) had a higher value of emulsion capacity (35.71 g water/g sample) and oil absorption (2.84 g oil/g sample) than gelatin (14.28 g water/g sample), (0.8 g oil/g sample); respectively. Water absorption values were higher in the commercial gelatin (37.80g water/g sample), compared to the taro mucilage treatments (TM₁, TM₂ and TM₃₎ that were 23.48, 24.28 and23.20g water/g sample, respectively. Viscosity value was higher in taro mucilage treatment (TM₂) (625cp) compared to the other all treatment. The total phenolic content in taro mucilage was 32.2mg gallic acid/g). In conclusion, adding hydrocolloid material (taro mucilage) to canned meat improved the stability of the samples during storage at room temperature for six months. On the other side, this material improved the texture profile, and organoleptic properties of canned beef.