Abstract: In order to investigate the effects of hot and cold boning technology on the quality of beef, the chemical composition, meat quality, sarcomere length, sensory attributes, texture profile analysis(TPA) and volatile compounds of Longissimus muscle from thirty-five Simmental beef were determined. The results showed that chemical composition of hot and cold boning beef was no significant difference(P>0.05). Compared to cold boning beef, Hot boning beef exhibited significantly higher shear force, lower tenderness in sensory attributes, shorter sarcomere length, and higher hardness, gumminess and chewiness, raised lightness L* of beef, but no significant effects on redness a* and yellowness b*(P>0.05). Different boning styles did not influence the water holding capacity(WHC) of beef. Hot boning technology significantly increased volatile compounds associated with lipid oxidation, which including hexanal, heptanal, 1-octen-3-ol, 2-pentylfuran. These results indicted that hot boning technology could decrease tenderness, increase lightness L* of beef, and have significant effect on volatile compounds.