Abstract:To study the effect of ice temperature preservation on beef quality，the color difference （a*，L*）between beef samples cold-preserved（4℃）and those preserved at the ice temperature of-1℃was evaluated.Additionally，the pH values，juice outflow rates，cooking loss rates，amount of volatile base nitrogen，shear force，total number of colonies and sensory scores of the samples preserved under the two different conditions were compared.The results showed that the color difference a*and L*，cooking loss rate，shear force，and sensory score of the ice temperature-preserved group were higher than those of the cold-preserved（4 ℃）group.Thus，compared with the cold-preserved group，the ice temperature-preserved group was expected to be more appealing to consumers.Additionally，the pH value，juice outflow rate，amount of volatile base nitrogen，and total number of colonies of the ice temperature-preserved group were lower than those of the cold-preserved group，whereby the shelf life was extended by 3 days.Accordingly，ice temperature storage could effectively maintain the quality and freshness of beef meat.