Abstract: The meat quality of Silurus lanzhouensis, Silurus asotus and Cyrinus carpio, including pH value, drip loss, percentage of water loss, the rate of meat cooking, collagen content, muscle fiber diameter, folding strength of muscle fiber and texture properties of the meat, were compared in this research. The meat drip loss, muscle fiber diameter and hardness of Silurus lanzhouensis were significantly different from those of Silurus asotus and drip loss, the rate of cooked meat, percentage of water loss, collagen content, folding strength of muscle fiber, cohesiveness and springiness of Silurus lanzhouensis were significantly different from those of Cyrinus carpio(PSilurus lanzhouensis and Silurus asotus, and pH value, muscle fiber diameter, hardness, adhesiveness, resilience, gumminess, chewiness showed no significant difference between the meat of Silurus lanzhouensis and Cyrinus carpio(P>0.05). The meat chewiness and gumminess were significantly correlated with meat hardness, the correlation functions being y=0.3651x+25.339 (R=0.97) and y=2.4104x-41.155(R=0.97) respectively. The meat resilience was significant correlated with the meat cohesiveness, the correlation functions being y=0.6279x-0.0929(R=0.91). At the same time, the principal component analysis was performed based on 7 parameters of textural profile analysis (TPA), and 3 factors were extracted with their accumulative contribution to variance being about 96.08%, of which the muscle hardness was the dominant factor. The appearances of Silurus lanzhouensis and Silurus asotus were distinctly very similar in forms, both in fresh quality characteristics, but there were also some differences, probably being related to special germplasm characteristics of these two fishes.