Abstract: In order to research the effect of AMPK activation degree on glycolysis, and further on meat quality, the mechanism of postmortem maturation was analyzed. The postmortem lamb preservated at 0, 4 and 15℃, AMPK activity, muscle glycogen, pH value and lactic acid were measured at 0–24 h after preservation, and shearing force, cooked meat percentage, myofibril fragmentation index (MFI) and meat color were measured at 0–7 d after preservation. The results showed that the lamb muscle which were preservated at 15℃ had the maximum AMPK activity (P<0.05), fast decreasing speed of glycogen and pH value, more lactic acid accumulation, rapid speed of shearing force rally and cooked meat percentage drawdown, higher MFI and worse meat color. This showed much higher preservation temperature, more easily AMPK activation and rapidly glycolysis and mature speed of postmortem lamb.