In this study, the goose meat was used as raw material and the formula of composite tender agent was optimized by Response Surface Methodology. Goose breast meat were soaked with exogenous protease of plants, phosphate and Ca2+ for 3 hours at 2 °C. The influence of different composite tender agent on the water-holding capacity was examined by statistical response surface methodology (RSM). The result showed that papain 6.16 U/g, compound phosphate 0.308 % and calcium chloride 0.133 % was helpful to increase the tenderization of goose breast. The results of our study would be used to improve the tenderness of goose meat and increase economic efficiency of goose industry.