Abstract: To study the effect of electrical stimulation on Troponin-T, Desmin degradation and the tenderness of the meat of yak during postmortem aging, the experiment used SDS-PAGE, shear force and myofibrillar fragmentation index method to compare and dynamic monitor the effect of different treatment ( electrical stimulation, no electrical stimulation) on the change of characteristics of Troponin-T, Desmin, shear force and MFI of SU, LD and ST of the meat of yak during postmortem 0, 1, 2, 3, 5, 7 and 14 d.The results showed that the Troponin-T and Desmin degradation rate and degradation degree of three parts meat of electrical stimulation group were higher, and the degradation products existed earlier than the other two parts, and degradation degree was higher than the other two parts of LD of two treatment groups.After 14 days of postmortem, the rate of decrease of the shear force of SU, LD and ST in the electrical stimulation group were increased by 2.93%, 9.47% and 5.08%in comparison with no electrical stimulation group ( p < 0.05) , but the electrical stimulation had no significant effect on MFI.This showed that electrical stimulation can significantly accelerate the degradation of yak's Troponin-T and Desmin and the rate of descent of shear force during postmortem aging, and tenderization speed is faster than the other two parts meat of LD during postmortem aging.