Abstract:In order to study effect of processing on spiced bovine fore shank quality， used bovine fore shank as raw material through orthogonal test. Tumbling curing process， pre -cooking process， cooking process were analysed and studied result of these technology on quality. Connective tissue and muscle fibers were observed by scanning electron microscopy （SEM），the beef tenderness were measured by shear force. This study aimed at meat color by means of chromatism， with the yield and the sensory index as the target value in the end. At the same time， optimal process combination of spiced bovine fore shank which were analysed by orthogonal test in the handling， orthogonal test optimization to suggesting best production process of spiced bovine fore shank quality with 90 min tumbling in curing process， 9 min pre-cooking， then 3.50 h cooking in 97 ℃ .