Abstract: In this study, the effects of electromagnetic field preservation and frozen storage on the preservation quality of Guizhou black goat were studied and compared. The changes of color, water holding capacity, pH, shear force, lipid oxidation value (TBARS), volatile base nitrogen (TVB-N) and volatile flavor substances of Guizhou black goat meat were measured at different storage times (0, 15, 30, 45 and 60 d). The results showed that the L^* value of goat after electromagnetic field treatment for 15 d, the L^* value was significantly higher than that of the frozen group. Electromagnetic field treatment can improve the a^* and b^* values of goat within 30 days. There was no significant change in pH between the two groups (P>0.05), but the decrease of pH in the frozen group was faster than that in the electromagnetic field group. Compared with the frozen group, the tenderness and water holding capacity of goat treated by electromagnetic field was significantly improved during 45 d of storage, while the cooking loss rate of frozen group decreased significantly. The TVB-N of goat in the electromagnetic field group and frozen group was less than the national safety standard (≤15 mg/100 g) during 45 d of storage. A total of 48 volatile flavor substances were detected in the freezing group and 54 in the electromagnetic field group, of which the contents of aldehydes, esters and alcohols were significantly increased. The key volatile flavor substances with ROAV≥1 of electromagnetic field storage were the most abundant and had higher relative contents. In conclusion, electromagnetic field preservation has a certain positive impact in preserving the quality and flavor of Guizhou black goat meat within 45 days. This study provides some theoretical basis for extending the shelf life of meat by electromagnetic field preservation technology.