This article studied the effects of papain and ultra-high pressure tenderization on the tenderness and nutritional quality of Bactrian camel tendon meat. Experiments on papain concentration， solvent pH， tenderization temperature， tenderization time， ultra-high pressure level， and pressure time， by measuring the cooking loss， water power， pH value， color， texture characteristics and maximum shear force of camel meat， the best conditions for tenderizing camel meat with two treatment methods were screened out. The results showed that the tenderness of camel meat was improved after papain and ultra-high pressure tenderization. The optimal tenderization conditions for papain are: enzyme concentration 120 U/mL， solvent pH 6， tenderization temperature 55 ℃， tenderization time 2 h； the optimal tenderization conditions for ultra-high pressure are: pressure value of 250 MPa and pressure treatment time of 20 min. The shearing force of camel meat tenderized by papain is significantly reduced， and the effect of ultra-high pressure tenderization is not as obvious as that of enzyme tenderization， but it can better protect the nutrients in the meat. The research results provide a basis for the application of related tenderization technologies for livestock and poultry meat， and also lay a foundation for the subsequent development of camel meat and related products.