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The 70kDa heat shock protein (Hsp70) is a molecular chaperone that participates in various cellular processes, the role and significance of Hsp70 in postmortem muscle still remains unclear. The objective was to evaluate the relationship between the expression of heat shock protein 70 (Hsp70) and eating quality of Oula Tibetansheep meat during postmortem aging. Totally 24 female Oula Tibetan sheep in Gannan were slaughtered at 4℃ to aging，and then the pH value, chromaticity, shear force, WHC, MFI, glycogen and Hsp70 concentration were determined during postmortem aging, and the relationship between Hsp70 and eating quality was determined. Statistical analysis indicated that Hsp70 level had significant negative correlation with MFI （P<0.01) and L*（P<0.05), while it was significantly and positively correlated with shear force, glycogen（P<0.05) and WHC （P<0.01), respectively. The results suggested that Hsp70 may be involved in postmortem meat quality development. The research result can provide an important theoretical basis for the improvement of the quality of the Tibetan sheep meat during postmortem.