Abstract:Five kinds of spice oil （clove， garlic， ginger， aniseed， cinnamon）were studied to observe bacte－ riostasis for Brochothrixthermosphacta， Carnobacteriumdivergens and Serratiaproteamaculans by cup plate method， and then five kinds of essential oils were used to optimize formula by orthogonal test. And the best for－ mula was applied to fresh beef， after treatment by compound formula， fresh beef was vacuum packed and stored at ice temperature[（-1.5±0.5）℃].Through orthogonal experiment， the optimal compound formula of five kinds of spice essential oils was obtained： clove oil 1 %， garlic oil 1 %， cinnamon oil 2 %， ginger oil 0.375 % and aniseed oil 0.75 %.Compound essential oils could effectively inhibit growth and reproduction of spoilage mi－ croorganism and rise rate of pH value in the beef， and slow down decomposition speed for lipid oxidation and protein in the beef， meanwhile maintain the sensory quality of beef. Combining compound spice essential oil treatment， vacuum packaging and ice-temperature storage could prolong the shelf life of beef to 25 days.