Abstract:This study aimed to establish the optimal testing conditions for a texture profile analysis on canned luncheon meat.Determine the correlations between compression degree，pre-test speed，test speed，trigger force and residence time，as well as the degree of hardness，springiness，cohesiveness and chewiness.Significant correlations were selected as independent variables，and cross-matched using the central composite design for subsequent parallel testing.Simulation analyses were then performed to obtain the optimal parameters for compression degree（34.71%）and test speed（2.21 mm/s），which were used to determine the coefficient of variation values for hardness，springiness，cohesiveness and chewiness （2.059，2.195，2.174 and 6.720，respectively）.The established optimal conditions described here present favorable hardness and elasticity values for canned luncheon meat with lower coefficients of variation and good stability.