Abstract: A fuzzy integrity evaluation model was applied to assess meat favour aroma producted by Maillard reaction from amino acids and reducing sugars (glucose and xylose) with soy-protein hydrolysates produced by oneself.The result indicated that L-Cysteine, the ratio of glucose and xylose, and soy-protein hydrolysates were the key factors during Maillard reaction.Orthogonal array design was used to set optimal processing.The optimal processing parameters were L-Cysteine 2.5%, the ratio of glucose and xylose 1∶3, and soy-protein hydrolysates 30%, and the score was 4.965.