Single and orthogonal experiments were used to evaluate and optimize the influences of papain, compound phosphate, calcium chloride and keeping humidity reagents on the tenderness of pork jerky.

• 采用单因素实验和正交实验方法优化和评价木瓜蛋白酶、复合多聚磷酸盐、氯化钙和糖类保湿剂对肉脯嫩度的影响。