Abstract: In this research,we evaluated the changes in the freshness and quality of meat of Chinemys reevesiis during different temperature(-20,5,15,and 25℃)storage as indicated by physicochemical and organoleptic quality including sensory evaluation value,total volatile basic nitrogen(TVB-N)value,pH value,pressurized water loss rate and texture properties(chewing and hardness). The results showed sensory evaluation value,TVB-N value,chewing and hardness of meat of Chinemys reevesiis stored at all temperature increased with the extension of storage time,while pH value increased after an initial decrease stored at 25℃. In the same storage period,the pH value,pressurized water loss rate,chewing and hardness of meat of Chinemys reevesiis decreased gradually with the increase of temperature,and the value of TVB-N value increased. Relatively,meat of Chinemys reevesiis stored in-5℃ and 20℃,the same indicators at the same time there was no significant difference between different temperature(p>0.05),a significant effect on 15℃ and 25℃(p<0.05). Based on results of correlation analysis,TVB-N,pH,and pressurized water loss rate were determined as the main indices,whereas sensory evaluation value,chewing and hardness were determined as reference indices for quality inspection of meat of Chinemys reevesiis during storage. The experiment proved that the low storage temperature can better keep the grass turtle meat quality.