Abstract:Postmortem glycolysis plays a crucial role in the change process of postmortem muscle. The compo－ nents of the glycolytic system， such as muscle glycogen， glycolytic enzymes， etc.， as well as the glycolytic po－ tential and the rate of glycolysis， are the main factors affecting the quality of postmortem meat， and their changes affect the ultimate pH or by the ultimate pH and thus affect the color， tenderness， water holding， juicy， flavor and other indicators directly reflect the quality of meat. In this paper， the progress of research on the effect of postmortem glycolysis on meat quality is reviewed.