Abstract: The objectives of this study was to evaluate the effects of light exposure on thiobarbituric acid reactive substances( TBARs),total volatile base nitrogen( TVB- N),the total number of colonies,p H values,cooking loss,texture,color difference of pasteurized yak sausage under simulating storage process.Sausages were treated with or without light exposure and quality indicators were investigated at different time.The results showed that TVB- N,cooking loss,b*value of the two treatments tended to rise in the storage time,while p H value,chewiness,a*value decreased,and light exposed group changed significantly rapidly( p < 0.05) than the group without light exposure.TBARs,hardness and springiness of the two groups showed no significant difference( p > 0.05). In conclusion,pasteurized yak sausages should be stored in dark place in the process of storage to reduce the influence of light on its TVB- N,cooking loss,p H,color difference,chewiness,et al.