Abstract: In order to improve the quality of dried meat slice, based on moisture content, shear force, color difference and texture, a single factor and orthogonal test were used to optimize the process conditions of the hot air assisted far-infrared drying.Compared with microwave drying, hot air drying and far-infrared drying methods on the quality of the product were analyzed.The results showed that the drying parameters were as follows:the first section hot air drying temperature Ⅰ was 170℃. The second section of the hot air drying temperature was 250℃, the third section of the infrared-hot drying temperature Ⅲ was 260℃ with 100 s drying time.Moisture content was low (13.54 ±0.48) g/100 g in the dried meat slice.The Modified Henderson and Pabis model was optimal for hot air assisted far-infrared drying of dried meat slice (R²=0.9976). Compared with microwave drying, hot air drying and far-infrared drying, hot air assisted far-infrared dried meat slices has best product quality, that could increase product sensory quality, moisture content, shear force, hardness, chewiness, L^* value and a^* value are 92%, 55%, 60%, 46%, 109% and 121% of hot air drying respectively.but there were no significant differences in glueyness and b^* value of dried meat slices.This study can provide a reference for improving drying method of dried meat slice.