Abstract:The effects of different drying and cooking processes on the characteristics of shredded beef were compared by using cold-air drying，hot-air drying and steaming，frying. For the products that were directly sterilized without steaming or frying，cold-air groups had lower fat oxidation and better texture than hot-air groups，while hot-air groups had shorter production cycle and better sensory quality.For the steamed products，compared with hot-air drying and cold-air drying，the hot-air groups had lower water activity，softer taste，lower sensory score and higher degree of fat oxidation. For the fried products，compared with cold-air drying and hot-air drying，the cold-air groups had better physicochemical property，lower fat oxidation，but the higher shear force，which made it hard to taste. Whether using cold-air drying or hot-air drying，steamed groups had higher product yield，lower degree of fat oxidation，better texture.While fried groups were better in appearance and color. According to the comprehensive evaluation results，cold-air drying and steaming before sterilizing was the best processing technology to keep the quality of shredded beef.