Abstract: In order to investigate the effect of temperature and pH decline on weep of beef, the temperature and pH decline of front(neck), middle(striploin) and rear(rump) of cattle carcass from one hundred Qingchuan cattle was determined, and weep of meat surface after conditioning was also analyzed. The results showed that the rate of temperature decline of middle carcass was the highest, and was 1.76 and 1.45 times of front and rear carcass, respectively. The pH of front carcass decreased slowest, while the rate of pH decline of middle and rear carcass was 6.56 and 4.88 times of front. The rank of ultimate pH was front>middle>rear carcass. There was significant positive relationship between Temperature at pH6 and weep of carcass, with R2 exceeded 0.8. The Temperature at pH6 had significant effect on weep of beef. These results suggest that the relative variation between temperature and pH have significant effect on water holding capacity of beef.