Abstract:The dried beef tendons were used as research objects，and they were swelled in a low-pressure environment to study the effects of the swelling pressure，dwell time and dwell temperature on the swelling rate of dried beef tendons.According to response surface analysis，the optimal swelling parameters of beef tendons in low pressure environment were：pressure value（X1）0.5 bar，dwell time（X2）103 min，dwell temperature（X3）82 ℃，and then the swelling rate of dried beef tendons （Y）was as high as 386.90 %.Under the optimal conditions，the dried beef tendosn were swelled and the effect on the quality index of them were compared with the high pressure.The results showed that low pressure swelling was beneficial to slow down the decrease of protein，fat and collagen content in beef tendons，but had no significant effect on calcium content（P>0.05）.At the same time，the moisture content of the low-pressure swelling beef tendons are significantly higher than that of the high-pressure swelling （P<0.05），which could better ensure the juiciness of the tendons.Compared with the normal pressure and high pressure，the sensory score of low pressure to swell tendons is the highest，indicating that the low pressure swelling process can effectively maintain its nutrient composition under the premise of ensuring the sensory quality of beef tendons.