Abstract: Hurdle technology was used to determine the processing conditions of high-moisture ready-to-eat Pinctada fucata meat.Ready-to-eat food with high quality and longer shelf life could be produced according to the interaction of several hurdle factors,such as boiling time,acidity,marinating time,drying temperature,drying time,low temperature treatment and sterilization.The results showed that the best processing conditions were as follows:boiling for 6 ~ 7 min,marinating in the marinade at p H4.6 ~ 4.8,and 61 ~ 65 ℃ for 3h,baking using three-stage method( baking temperature was 50,60,70 ℃ in each stage and baking time was 1.5,1,1 h respectively),vacuum packaging and 36 h at low temperature( 0 ~ 4 ℃) treatment before sterilization at 80 ~ 85 ℃ for 30 min. The comprehensive score of sensory evaluation in optimal conditions was highest,the moisture content and Aw( Water activity) were 47.12% ± 0.95% and 0.90 ± 0.01 respectively. The high-moisture proudct had better texture and flavor.