Abstract：Single factor experiments was did to got the range of papain dosage, action temperature and
action time. The the orthogonal test was did to got the optimal role conditions when papain is used to
tenderize the dried meat slice. The optimal role conditions is like that the papain dosage is for 360 U/g,
the action temperature is 70℃ and the action time is 20min. Then scanning electron microscope was used
to observe the microstructure of pork treated by papain and without any treated. The results showed that
muscle fiber structure of pork with papain treated had the obvious broken trails, so the papain actually have
role of tenderizing to pork. Finally more degrees such as tender degrees，moisture content, water activity,
product yield, sensory of the dried meat slice tenderizing by papain was studied, we found that the tender
degrees and sensory were superior to that of blank samples.
李培红；王怀欣；郇延军. 木瓜蛋白酶对猪肉脯嫩化效果的研究[J]. 肉类研究, 2011, 25(1): 40-45.
LI Peihong;WANG Huaixin;HUAN Yanjun. Research on Tenderizing Effect of Papain on Dried Meat Slice. Meat Research, 2011, 25(1): 40-45.
2011, Vol. 25 
