Abstract: Myofibril fragmentation index, contents of collagen (total collagen, heat soluble collagen, heat insoluble collagen) and muscle fiber diameter were used to evaluate the histology characteristics, and meat tenderness of Chinese mitten crab from 4 different locations was analyzed by using the method of combination index. The results showed that: myofibril fragmentation index was 50～90, muscle fiber diameter 350～550 μm; total collagen 0.1～0.18 g•(100 g)-1; heat soluble collagen 0.03～0.12 g•(100 g)-1, heat insoluble collagen 0.04～0.1 g•(100 g)-1. Compared to beef, the muscle fiber diameter of crab muscle was large, and collagen content was low. These three methods can be used to classify the crab meat tenderness, but there was disagreement in the orders of the Chinese mitten crabs from different locations. Muscle fiber diameter was the most effective tenderness evaluation method, and content of collagen was the least effective tenderness evaluation method. Meat tenderness of Chinese mitten crabs by using combination index in order of large to small was B, C, A, D (male); A, C, B, D (female).