Abstract: The purpose was to study the effect of applying postmortem aging process in the production technology of marinated duck on its quality. The texture profiles, shear force values and production rates of marinated ducks produced by 2 production technologies with and without aging process adopted were measured resp. and the sensory evaluation experiment was performed on the products. It was found in the results that postmortem aging reduced the hardness and elasticity values of marinated ducks and enhanced their production rates. Although, the shear force values of raw duck meat had no significant difference before and after aging, that of marinated duck meat had significant difference and their meat quality became tender obviously. The sensory evaluation results of products produced by aging process were obviously superior to that of control group. The results indicated that the addition of aging process into traditional processing technology would not increase cost or bring food safety problems, but could enhance production rate, improve the texture profile and flavor of product obviously and it was beneficial to realize the factory production of marinated duck.