By inoculating whey and compound fermentation （Staphylococcus xylose， Staphylococcus aureus， Pediococcus pentosaceus and Lactobacillus plantarum ratio： 1 ∶ 1 ∶ 2 ∶ 1）， the experiment was divided into compound fermentation group， a whey group， whey + starter group， and control by natural fermentation， the effect of different starter cultures on nitrite， nitrosamine residue and flavor formation in mutton jerky was explored. The results showed that the nitrite content （1.86 mg/kg） and nitrosamine content （110.61 μg/kg） in the whey group were significantly lower than the other three groups （P<0.05）， indicating that whey can reduce the residue of nitrite and nitrosamine. Totally 22 kinds of flavor substances were detected in the whey + starter group， which were higher than 21 kinds in the control group； the relative content of the flavor substances was also significantly higher than that of the control group and the whey group. The presence of nitrite produces some alcohols （such as 1-octene-3-ol， linalool）， but it inhibits the production of aldehydes and has less effect on ketones and other substances. Therefore， whey can reduce the residual amount of nitrite and nitrosamine in jerky， and improve the safety and flavor sensory quality of jerky.