The experimental results revealed that papain, calcium chloride, compound phosphate, and glucide keeping humidity reagents intensify the tenderness of pork jerky, but the addition should be proper.

• 实验结果表明:木瓜蛋白酶、复合多聚磷酸盐、氯化钙和糖类保湿剂都可增加肉脯的嫩度,但用量应适当,添加量过大,反而使肉脯的感官品质变差;