Abstract:Superchilling is a novel technology for beef preservation，whereas the beef after the long-term superchilled storage presents shortened shelf life and reduced color stability. The effects of vacuum skin packaging on the color and shelf life of beef during the display period（0-35 d）after long-term superchilled storage（0，2，8，and 16 weeks）were studied. The results showed that within 0，2，and 8 weeks of superchilled storage，the L*，a* and b* values of steaks first increased and then decreased with the extension of storage time and display time. Prolonged superchilled storage time promoted the production of metmyoglobin and reduced the reducing ability of metmyoglobin during the display period. All the beef samples showed low degrees of lipid oxidation. After long-term superchilled storage，beef spoilage accelerated during the display period，as reflected by the increased values of total volatile basic nitrogen. In general，the beef steaks in vacuum skin packaging after superchilled storage for 0，and 2 weeks could be displayed for 21 days. However，the display time was shortened to 10 days when the superchilled storage time was extended to 8 weeks.