Abstract: To study the effect of different curing time on the yak edible quality, the research had determined the related index on during ageing of eight days were from Gannan yak quadriceps femoris and longissimus dorsi in the process of curing and analysed the corresponding position of the edible quality of meat. And set in the control group did not curing under the same conditions. The results have showed that all in the control group showed no significant differences, and the curing time of 72 hours significantly reduced the Red degree ( a* value) of quadriceps femoris ( p < 0. 05) and the time of 24 hours significantly reduced the lightness (L* value) of longissimus dorsi (p<0.05) , while the curing time effect of quadriceps femoris and longissimus dorsi on the Yellow degree (b* value) were not significant (p>0.05) . The curing process of pH decreased and then significantly increased (p<0.05) . In addition, the water holding capacity and shear stress of quadriceps femoris significantly decreased after 72 hours curing (p<0.05) while that in longissimus dorsi had no significant differences (p>0.05) . The study showed that pickle could raise the tenderness of quadriceps femoris and decrease its water holding capacity while it had no significant differences on longissimus dorsi edible quality.