Sous-vide cooking is to vacuum seal food materials in a heat-stable food-grade plastic bag, and cook food with precise heat control. Sous-vide cooking combines with kiwi fruit powder can successfully cook pork which is tender, rich in vitamin B and palatable for elderly. Pork cooked with this technique is easy to handle and suitable for elderly people with different chewing and swallowing abilities.Pork loin is a good source of protein. The people with dysphagia has difficulty to swallow if the texture of meat is not modified. Sous-vide (SV) method is to cook raw materials or foods in a vacuum bag at a stable temperature within a steady time. Since the cooking temperature of SV is lower, it could provide greater control of food texture and preserve flavor and nutrients. Actinidin is an enzyme in kiwifruit. The optimize pH and temperature of actinidin is 7-10 and 58-62oC, respectively. It can hydrolyze the muscle protein. We observed that the texture of pork SV cooked at 60oC was softer than that of pork SV cooked at 70oC, indicating that the activity of Actinidin in kiwifruit was higher at 60oC.This technique uses lower temperatures for processing, which can effectively reduce production costs. Also, the technique develops easy to cook foods for elderly that can reduce medical and nursing expenses, and further create economic value.