Abstract: The work was to study the processing parameters of venison tenderization method,namely papain tenderizing. The effects of papain tenderizing were evaluated by different concentrations of acid proteinase(0.02%,0.03% and 0.04%) and different processing time(30 60,and 90min). As for the enzymatic venison tenderizing,results of shear stress,masticatory forces,elasticity,p H,and the free amino acid contents indicated that the values of shear stress and masticatory forces declined significantly(p<0.01) and fell by more than50%,p H and the free amino acid contents increased significantly(p<0.01). The optimal papain tenderizing conditions were as follows:enzyme concentration 0.04%,processing time 60 min. In addition,there existed the positive relation between the values of masticatory forces and shear stress(r=0.9721),and the negative relation between the free amino acid contents and shear stress(r=-0.9356).