Abstract: Texture characteristics and color of raw beef were studied after raw beefs were treated with combination of juice derived from vegetable and fruit and proteinase. By comparing with non-treated beef samples and beef samples treated with five kinds of vegetable and fruit juice and proteinase it showed that combination treatment of pineapple juice and neutral protease, increased tenderness of raw beef and decreased hardness of raw beef, but cohesion and adhesiveness of treated raw beef largely decreased, and their color was not changed. It was also shown that the optimal processing conditions of raw beef by treatment with pineapple juice and neutral protease were as follows:concentration (the ratio of pineapple juice to neutral protease was 3∶ 1) 6%, pH7. 0, and treatment temperature 50℃.