In order to study the effects of Cyclosporine A (CsA) on the quality and apoptosis duringLongissimus?dorsimuscle postmortem aging; four different concentrations at 0.10; 0.20; 0.25 and 0.30 mol/L were studied. The changes of pH value; meat color; water holding; tenderness; Cytochrome C (Cyt-c) content and caspase-9; 3 activity in the two groups were determined after slaughtering of 12; 24; 48 and 96 h; respectively. The results showed thatL*; anda*in the treatment group were higher than those of the control group within 72 h during postmortem aging; and the change ofb*was the opposite. The pH value; the cooking loss and the shear force in the treatment group were higher than those of the control group within 48 h. Meanwhile; the MFI of the treatment group were lower than those in the control group. The content of Cyt-c in the treatment group was higher than that in the control group within 48 h. The activity of caspase-9 in the treatment group was lower than that in the control group within 24 h; and at 48 h the change towards the opposite way. With the increase of the treatment solution concentration; the activity of caspase-3 in the two groups increased first and then decreased; and the activity of caspase-3 in the treatment group was higher than that in the control group at 48 h. The above studies demonstrated that CsA treatment has a great impact on the quality of muscle during postmortem aging; and the quality of the changes were concentration-dependent changes in the trend; while CsA can inhibit the occurrence of post-mortem cell apoptosis and thus may affect muscle quality.