Abstract: Salt content,moisture content,POV value,carbonyl value,diene value,TBARS value,acid value and the total amount of free fatty acids of dry- cured goose during process was determined and results showed that,salt content in intramuscular lipid increased with drying time,moisture gradually lost. Moisture and TBARS value was significantly negative correlation in intramuscular lipid( p < 0.05),indicating that the less moisture was conducive to lipid oxidation.Carbonyl value and diene value changed more dramatically in intramuscular lipid than in subcutaneous lipid during air drying process.TBARS value increased rapidly from 0.27 mg / kg at the end of drying to 0.53 mg / kg after cooking process and sterilization process.This indicated that higher temperature promoted the accumulation of aldehydes( what is representative by malondialdehyde) and the total amount of free fatty acids,it greatly deepened the degree of hydrolysis and oxidation of lipid.