Abstract:The edible quality of beef directly affects consumers'satisfaction.Thus，it has a decisive influence on the commodity value of beef.Sensory analysis is an important means to assess the quality of beef as it directly reflects consumers'acceptability of beef and provides guidance for meat processing and quality control.However，people in different countries and regions have different taste preferences and consumption habits，which cause sensory evaluation data to fluctuate greatly，with humanistic effects.This article briefly introduced the basic principles and methods of sensory analysis.Based on an overview of the basic principles and methods of sensory analysis techniques，this article reviewed the application of sensory analysis in the study of beef quality at the domestic and international levels.The article provided theoretical support for the development of sensory analysis technology and recommends the development of sensory analysis guidelines in China.