Abstract: Improving meat tenderness has always been the focus of meat processing science. It is a new method to improve meat tenderness by applying strong shock waves generated by high voltage pulse discharge to meat products. In this paper, a hydroelectric pulse shock wave experiment platform for meat tenderization was constructed. The shock wave intensity on the meat surface was analyzed through experiments and numerical simulation. The effect of multiple shock waves on meat tenderness was evaluated based on the shear force meat tenderness test method with beef, sheep and pork tenderloin as the research object. The experimental results showed that the meat tenderness value could be reduced by more than 14% with less shock wave times, and the hydroelectric pulse shock wave meat tenderizer in the test platform could effectively gather shock waves and increase the shock wave intensity of the meat surface.