Electronic Nose was used to analyze the volatile components of fresh yak meat after processed under different storage conditions； and then， the correlation analysis between volatile components and total volatile basic nitrogen （TVBN） was done and obtained a report about usage of electronic nose for evaluation of the freshness of the yak meat. The results displayed that storage time and temperature had a greater impact on the volatile composition of yak meat， the response values increased with the extension of storage time； in the same storage time， the higher the temperature the higher the value of the response of the sensor. Principal component analysis showed that the pre- storage of and post-storage samples distributed in different areas， and the sum of PC1 and PC2 reached to 94.849% which meant the samples could distinguish effectively. It had good consistency with sensory evaluation results. Further analysis on the results of the electronic nose and total volatile basic nitrogen （TVBN） was carried out； it showed that each sensor had a higher correlation between the response values and TVBN with correlation coefficients higher than 80.00%. Basis on the results of multiple linear regression analysis， the model between 10 response value and TVBN was established and the model coefficient of determination and residual standard deviation reached to 0.9983 and 0.18561， respectively， which indicated that it had high reliability and could predict the freshness effectively. Compared to previous studies， a more comprehensive， systematic measurement of yak meat nutrition was performed in this experiment.