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The pork tenderloin was heated with a water-bath and a static ohmic heating system which the different electric field intensity was (9±2)V/cm and (20±2)V/cm in 0.07mol/L NaCl solution, respectively. The shearing force and the compression characteristic parameters of both samples were measured with a TA-XT2. In addition, the sensory evaluation for the quality of the sample was also performed. The results showed that the effect of the ohmic heating on the shearing force, steaming loss and tender degree of the sample was no significantly different (α=0.01) from that of the sample heated in the water-bath if the heating rate was same. However, when the sample (30mm in diameter and (70±2)g in weight) was ohmically heated at 20V/cm by AC power at 50Hz, the heating rate of the sample was higher than that of the water-bath, and the shearing force of the sample was significantly smaller than that of the water-bath heated sample. Compared with the sample heated with water-bath, the ohmic heating method did not affect significantly the hardness and the springiness of the sample. However, the cohesiveness and chewiness as well as the tender degree and the texture of the sample were significantly improved by the ohmic heating (α=0.01).