To study the effect of acid discharge on meat quality of Woking black catle.8 Woking black cattle of close weight, healthy, free from disease and normal development were selected to study, which fed to 30 months for slaughter in the same feeding condition. After slaughter, the same dorsal longest muscle was taken at 12-13 ribs in the sirloin area. The test was divided into no acid group and acid group（acid at 4℃ for 6 d）. The evaluating eating quality parameters such as shear force, meat color, pressing loss, centrifuging loss, cooking loss, drip loss, cooked meat rate,pH value, nutritional quality parameters such as moisture, crude protein, intramuscular fat, and textural characteristics parameters such as adhesion, cohesiveness, springiness, bonding, stickiness, chewiness, hardness etc. were measured separately. The results showed that: Evaluating eating quality, the differences between the pH value, pressing loss, centrifuging loss, drip loss, and shear force of the no acid group and acid group were highly significant（P＜00.01）. The meat color L^* values were highly significant（P＜00.01） among no acid group, acid 24 h group and acid 6 d group. The meat color a^* values, the differences between the no acid group and acid 24 h group were not significant（P＞0.05）, while the differences among no acid group, acid 24 h group and acid 6 d group were highly significant（P＜00.01）. The meat color b^* values were significantly（P＜00.05） different between no acid group and acid 24 h group,while highly different（P＜00.01） among no acid group and acid 24 h group and acid 6 d group, respectively. There was no significant difference on the cooked meat rate and cooking loss between the no acid group and acid group（P＞0.05）. Nutritional quality,there was a significant difference in crude protein between the non acid group and acid group（P＜00.05）. There was no significant difference between the moisture and intramuscular fat of no acid group and acid group（P＞0.05）. Textural characteristics, the differences in adhesion and springiness between the no acid group and acid group were highly significant（P＜00.01）. The differences in cohesiveness, bonding and hardness between no acid group and acid group were significant（P＜00.05）. The differences in stickiness and chewiness between the no acid group and acid group were not significant（P＞0.05）. The meat analysis of evaluating eating quality, nutritional quality and textural characteristics of Woking black beef showed that the overall quality of Woking black beef of acid group was better than no acid group.