Abstract: Tenderness is an important quality index of beef,and increase beef tenderness can significantly improve beef quality. A large number of studies have shown that adjusting pH can effectively improve beef tenderness and improve beef quality. And the tenderization method is safe and effective,and the cost is low. It is attracting more and more scholars and enterprises. In this paper,the main factors determining muscle tenderness,the mechanism of pH regulating tenderness technology and the application of pH regulation to improve beef tenderness at home and abroad are reviewed,which provides a reference for the research and application of new beef tenderness technology.