Abstract: Tenderness is an important factor affecting food quality of pork,but the shear force as a method of evaluating the tenderness lacks a standardized assessment method. The purpose of this paper was to study the influence of the maximum shear force,hardness,average shear force on different water bath temperature(72 ℃ and 80 ℃),different orientation(the direction of the muscle fiber and the direction of the muscle) and different shear speed( 1, 2 and 3 mm / s). As a result, it was found that different water bath temperature,orientation and orientation had important influence on determination of shear force,and the better water bath temperature was 72 ℃,the best shear speed was 2 mm/s,the best orientation was parallel to the direction of the muscle fiber. To do this,this paper provides the theory basis to develop standardized methods to evaluate the pork tenderness.