本文探讨了乳酸、醋酸、柠檬酸前处理对风干牦牛肉理化特性及挥发性风味成分变化规律的影响。使用不同有机酸腌制牦牛肉后测其剪切力值，制成风干肉后，测定其pH值、色差、水分含量、Aw、MFI、感官品质及挥发性风味物质。结果表明，随有机酸浓度增加，牦牛肉的剪切力值显著下降（P＜0.05），风干肉的pH值、a*值降低（P＜0.05），水分含量、Aw、L*、MFI显著增加（P＜0.05），而b*值无显著改变（P＞0.05）。3%柠檬酸处理后获得的风干牦牛肉滋味最好。乳酸和柠檬酸处理组风干牦牛肉的挥发性风味物质含量增加，而醋酸处理组减少。综合得出，5%醋酸前处理后风干牦牛肉质地改善效果最好，3-4%柠檬酸处理组风干牦牛肉风味品质最优。

The effects of pretreatment of samples with lactic acid, acetic acid, and citric acid respectively on the physical and chemical characteristics and the changes in volatile flavor components of air-dried yak beef were investigated in this paper. Fresh yak meat was cured with different organic acids. After the curing process, the shear force of the fresh yak meat was measured firstly. Then the marinated fresh yak meat was made into air-dried yak meat, and the pH value, color differential, water content, Aw, MFI, sensory quality and volatile flavor substances of samples were measured.The results showed that as the organic acid concentration increased, the shear force value of fresh yak meat decreased significantly（P＜0.05）, the pH value and a* value of air-dried yak meat also decreased significantly（P＜0.05）, and the water content、 Aw、 L* value、 MFI of air-dried yak meat increased significantly（P＜0.05）, but the b* value of air-dried yak meat showed no significant change（P＜0.05）. The air-dried yak meat had the best taste after 3% citric acid treatment. The content of volatile flavor substances in air-dried yak meat treated with lactic acid and citric acid increased, but that of air-dried yak meat treated with acetic acid decreased. In conclusion, the texture improvement of air-dried yak meat with 5% acetic acid pretreatment was the best, and the flavor quality of air-dried yak meat with 3-4% citric acid pretreatment was the best.