Abstract: The parameters of ultra high pressure processing ( UHPP) in the shucking of oysters were optimized by the shelling performance and meat produce rate. The water holding capacities, pH, texture properties, sensory characteristic, total bacterial count and total Escherichia coli count were picked to evaluate the meat quality after ultra high pressure treatments at the same time. The results showed that the optimum UHPP parameter in the shucking of oysters was pressure at 300 MPa with a holding time of 1min. Compared with traditional manual shucking and heat shucking, UHPP could improve the water holding capacities of oyster meat, and show no significant influence on pH value and sensory qualities of oyster meat.Furthermore, UHPP could reduce the counts of microorganisms in meat to make sure that the treated oyster meat can be eaten freshly according to the hygienic standard.UHPP was an effective and optimum shucking method for oysters.