Abstract:In order to study the changes in sensory quality，freshness and bacterial phase of chilled beef packaged in fresh box during storage，sensory index，volatile base nitrogen value（TVB-N），pH，thiobarbital reactant value（TVARS），the total number of colonies and number of coliform bacteria on chilled beef were measured during storage on the 0，1，3，5，7 d respectively under the condition of 0 ℃-4 ℃，and the growth situation of Lactobacillus，Pseudomonas，Enterobacter and Brochothrix thermosphacta were yet researched to preliminarily analysis the change of the bacterial phase.The results showed that the optimum storage period of chilled beef in fresh box package was for 3 d under the condition of 0 ℃-4 ℃.The chill beef became no very fresh at 5th day，and had corruption at 7th day；In addition，pseudomonas，lactobacillus and thermophilus are the dominant putrefactive bacteria.