Abstract: To investigate the mechanism of quality change of buffalo meat during the low temperature storage,fresh buffalo meat was selected as raw material,and was stored at three temperature gradients of 4,-18 and -60℃,respectively. The color,drip loss,pH value,diene value,cooking loss,volatile basic nitrogen(TVB-N value),total number of colonies and number of coliforms of buffalo meat during different storage were measured. The results showed that cooking loss,b^* value,diene value,volatile basic nitrogen,total number of colonies and coliform bacteria of buffalo meat increased significantly with the increasing of storage temperature(P<0.05),while a^* value and L^* value of buffalo meat were decreased significantly(P<0.05). With the prolongation of storage time,the drip loss,cooking loss,diene value,volatile basic nitrogen,total colony number and coliform bacteria of buffalo meat increased significantly(P<0.05). The present results indicated that the deterioration degree of buffalo quality was further aggravated. Under the three temperature conditions,the diene value,TVB-N value and total number of colonies of buffalo meat at 4℃ increased faster than that of frozen buffalo meat at -18,-60℃. The TVB-N value and total number of colonies of buffalo meat at 4℃ on the 10th day of storage were 20.08 mg/100 g and 6.7lg(CFU/g),which were significantly higher than those of frozen buffalo meat at -18,-60℃(P<0.05). Frozen buffalo meat at -18,-60℃ were still within the hygienic standard(GB 2707-2016). In conclusion,the prolongation of storage time and the increasing of temperature would result in a decline in the quality of buffalo meat. The cold storage at 4℃ was suitable for short-term storage of buffalo meat,and shelf-life was 8 days. The frozen storage at -18,-60℃ was suitable for long-term preservation of buffalo meat,and the frozen storage at -60℃ was more conducive to the quality stability and health of buffalo meat,and effectively extend the shelf life of buffalo meat.