Abstract:Collective antioxidant effect of different concentrations of grap skin extract and controlled freezing point techniqueice on beef was studied.With chilled beef as the research object，color difference values（L*and a*value），drip loss，shear force，thiobarbituric acid-reactive substance（TBARS value）and the sensory index of beef storaged period of 1，3，5，7 d were determined，beef immetsed with distilled water and storaged in 4 ℃ was used as the control 1，beef soaked with distilled water and storaged above freezing point was used as the control 2.The results showed that the sensory properties of beef treated by 0.15 % grape skin extract and ice-temperature preservation were excellent at the 7th day of storage.Under this condition，L*value was 38.16，a* value was 19.92，drop loss was 0.68 %，shear force was 4 321 g，TBARS value was 0.18 mg/kg，and the antioxidant effect on chilled beef had been shown significantly.