Recent years,the ratio of cut-up to further processed products in poultry production kept increasing.As a result,both consumer and industries are paying more and more attention to poultry quality and processing properties.Many foreign studies have demonstrated that reduced protein functionality will impact the quality of products and causes enormous losses to industries.This paper illustrates the formation mechanism of PSE poultry under the circumstances of abnormal Ca2+ regulation and restrained calpain activation,explains the reasons and problems caused by the quality reduction of PSE meat,and reviews the previous studies by foreign experts on processing characteristics of PSE-like meat.