Abstract: In order to create conditions for application of pork skin extracts in meat processing, the effects of different extraction conditions such as cooking time, ratio of skin to water, pH value, and salt concentration on texture properties and microstructure of pork skin extracts were conducted by single factor experiments. Then the orthogonal design was used to optimize the extraction conditions. The results of single factor experiments show that cooking time, ratio of skin to water and pH value have significant effects on textural properties and microstructures of pork skin extracts, but salt concentration has no significant effects on those. The property of the gel extracted under the conditions of cooking time 60 minutes, ratio of skin to water 1︰5, and pH5 is the best. The results of orthogonal experiments show the optimal extraction conditions are as follows: ratio of skin to water 1︰5, salt concentration 3%, cooking time 60 minutes and pH6.