Abstract:In order to improve the restructured properties and make full use of low-value minced beef， the ef－ fects of high pressure treatment on the beef sausage based on minced beef were investigated with hardness， springness， chewiness and microstructure as the major indexes. The single factor test showed that： the tempera－ ture had no significant effect on the texture of beef sausage， but with the pressure increasing and the time pro－ longing， the hardness， springness and chewiness first increased and then decreased， the optimum properties were achieved at about 300 MPa， 15 min， and under these conditions， the microstructure was more regular. It could be concluded that high pressure treatment was a promising technology since it could improve the texture characteristics and microstructure of beef sausage.