In the study, changes in salt-soluble protein (SSP) content, gel properties, rheological characteristic, and microstructure attributes of pale, soft, and exudative (PSE) pork batters with different concentrations of added sodium bicarbonate (0–0.6%) were investigated. The pH, b^⁎ value, SSP content, cooking yield, texture properties, emulsion stability, and G′ values at 72 °C significantly increased with the increase in sodium bicarbonate, but the texture properties and G′ values of the samples with 0.4% and 0.6% did not significantly different, while the a^⁎ value significantly decreased. Moreover, a greater G′ value at 72 °C was in agreement with a higher hardness value of meat batter. The microstructure of cooked PSE meat batters with 0% and 0.2% sodium bicarbonate had a dense structure, and samples with 0.4% and 0.6% had some large cavities. In conclusion, the use of sodium bicarbonate can enhance the water holding capacity, texture and rheological properties of PSE meat batters by increasing their pH, SSP content, and emulsifying stability.