To comparatively analyze the composition and content of free amino acids in pork, beef and chicken enzymatic hydrolysate, the free amino acid was detected by automatic amino acid analyzer. To determine the contribution rate of free amino acids to the taste of pork, beef and chicken enzymatic hydrolysate, taste active value (TAV) was detected. The results indicated that the ratio of flavor amino acids and taste active value of sweet and umami amino acids in chicken enzymatic hydrolysate were all higher than pork and beef enzymatic hydrolysate, and the largest value of taste active value in 3 enzymatic hydrolysates were histidine, and the second one was phenylalanine. So the pork, beef and chicken enzymatic hydrolysate were bitterness-based.