Abstract: The purpose of this study was to provide important data support for further research on bamei pork and basis for its resource protection by comparing the differences of the content differences of meat quality traits,nutritional components,amino acid,fatty acid and inosine acid between Qinghai bamei pork and Gansu black pork. Selecting the two varieties with each 10,each index of their back longest muscle was determined by national standard methods. The results showed that water loss rate and lean meat rate of Qinghai bamei pork were significantly higher than that of Gansu black pork(P<0.05),there was no significant difference in marbling,flesh color,fat color and pH between the two varieties(P>0.05). The content of crude fat of Qinghai bamei pork was significantly lower than that of Gansu black pork(P<0.05),and the content of protein and water were significantly higher than that of Gansu black pork(P<0.05),while no significant difference in crude ash content(P>0.05). Compared with 7 fatty acids in Gansu black pork,Qinghai bamei pork containd 14 fatty acids,and the contents of SFA and PUFA were higher(P<0.05),the contents of MUFA and UFA were lower(P<0.05). The total content of amino acid of Gansu black pork(20.23 g/100 g)was higher than that of Qinghai bamei pork(19.14 g/100 g),but the content of umami amino acid of bamei pork(8.76 g/100 g)was higher than that of gansu black pork(7.84 g/100 g). The content of IMP of Qinghai bamei pork was 2.44 mg/g,which was significantly higher than that of Gansu black pork(2.05 mg/g)(P<0.05). The contents of Hx and HxR of bamei pork were 0.55,0.13 mg/g,which were significantly respectively lower than that of Gansu black pork(0.81,0.55 mg/g)(P<0.05). Therefore,compared with Gansu black pork,Qinghai bamei pork had a more reasonable proportion of amino acids,more abundant fatty acids,higher inosine content,higher protein and lower fat content,more delicious taste.