In this experiment,water-holding capacity,cooking loss and shear force were used as evaluation index to study the effects of papain treatment combined with rolling treatment on tenderness of horsemeat under different papain dose,p H value,processing temperature and processing time. The orthogonal test was used to get the best conditions for papain. The results showed that papain dose,p H value,processing temperature and processing time had significant effects on water holding capacity,cooking loss and shear force of horsemeat. Under the conditions including papain dose 15 U / g,treatment temperature 50 ℃,p H6. 0,the processing time of 1 h or the conditions including papain dose 10 u / g,temperature 50 ℃,p H6. 0,processing time 1. 5 h,adding papain could achieve better tenderizing effect.