Abstract: In order to improve the quality of myofibrillar protein gel and optimize the processing technology, TGaes was added to the myofibrillar protein solution, flowing by ultra high pressure processing. Gel strength and waterholding capacity were measured after heating into gel. The results showed that, the effects of p H, TGase and different pressure treatment on the gel strength of myofibrillar protein gel and water- holding capacity were significant ( p < 0.05) .The holding time had obvious effect on gel strength ( p < 0.05) , but the water- holding capacity effect of gel was not significant ( p > 0.05) .The Box results of Behnken test and two multiple regression equation to establish the optimal process conditions, namely: p H5.9, the addition of TGase was 0.5%, pressure of 423 MPa, holding time of 15 min.The strength of myofibrillar protein gel under this condition was ( 255.26 ± 5.31) g, the waterholding capacity was ( 95.23% ± 1.87%) . Interaction of p H and TGase was significant, and the same as pressure holding time and holding time ( p < 0.05) , but interaction of the other factors were not significant ( p > 0.05) . Research showed that TGase and ultra high pressure could promote the formation of good combination of myofibrillar protein gel, which had the widespread application prospect in the chicken products processing.