Abstract: Papin was added into the minced pork during the curing process, and effects of minced pork properties were determined. Results showed that, when papain was added, with the increase of enzyme amount, the amount of both soluble total nitrogen and ammonia nitrogen increased dramatically (p<0.05) . There was no significant difference in water activity (p>0.05) , pH decreased significantly (p<0.05) , CIE L*, CIE a* and CIE b* all increased first, and then remained steady when the adding amount of enzyme reached one point, hardness, gumminess and chewiness all decreased dramatically ( p < 0 . 01 ) , while adhesiveness and cohesiveness increased significantly (p<0.05) , there was no significant difference in springiness (p>0.05) . There were good correlations among the change of color , TPA texture analysis , ammonia nitrogen and pH (p<0.01) . Enzyme added into the minced pork during process provided a theoretical basis and a guidance method for minced meat products processing.