Fresh chicken was used as experimental object to analyze the effects of different papain levels (0%,0.06%,0.12%,0.18%,0.24%) on the mass transfer kinetics, hardness and press loss influences. Results showed that the addition of papain has a significant effect on the mass transfer kinetic parameters during wet pickling of chicken. With the increase of enzyme concentration in pickling solution, the changes of water content, salt content and total weight of chicken meat increased continuously. During 9 h of pickling, water and salt penetrated rapidly into chicken meat to reduce its hardness. Squeezing loss slightly lowered with pickling time extending. The curing process of chicken′s Δwidth=23,height=17,dpi=110，Δwidth=35,height=17,dpi=110，Δwidth=20,height=17,dpi=110 and curing time t0.5 had good correlations (R2≥0.902), and were more suitable for this study. The maximum effective diffusion coefficient De (1.02×10-9) of chicken marinated at 0.18% and 0.24% of enzyme concentrations indicated that the addition of papain could improve the curing rate of meat products effectively.