Abstract: The vacuum packed yak meat was used as the research object, and the changes of moisture distribution was researched by LF-NMR during the storage process at 4℃, and the correlation between that and protein solubility, volatile base nitrogen, TBARS, total number of colonies and cooking loss were analyzed. The results showed that with the prolonged of storage time, the values of TVB-N, protein solubility and TBARS increased with time, and the total number of colonies reached 7.15lg cfu/g on the 15th day. The yak meat was measured by LF-NMR, four peaks appearing in the transverse relaxation time T₂ spectrum, and the T₂₁ and T₂₂ relaxation time shifted after 18 days of storage. The combined water and free water were decreasing and were significantly correlated with TVB-N, protein solubility, TBARS, and total number of colonies (p<0.05 or p<0.01).Through this experiment, LF-NMR technology was used for non-destructive, scientific quality monitoring of vacuum-packed yak meat at low-temperature storage, which would provide experimental basis for the mechanism of changes of meat quality, scientific and reasonable storage of yak meat.