Single factor and orthogonal array test were conducted to deal with the effects of tenderizer formula and processing parameters on the tenderization of pork slices.

In addition, there are very many bacon lymphocy store, domestic meat meat prices that return true not ordinary people can eat every day.

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.

HACCP system can ensure a baked pork sli ce factory to obtain effective prevent and control of baked pork slice security hazard from material meat receipt and processing.