Abstract:This study aims to investigate the effect of different freezing temperatures （-2，-20，-30 ℃） on the shelf life of vacuum-packed cooked Tibetan mutton products. Cooked Tibetan mutton products were taken as raw materials and stored at different freezing temperatures to determine their edible quality，physicochemical properties，and nutritional quality during the period of storage. The optimal shelf life of the cooked Tibetan mutton products under different freezing temperatures was analyzed to find out the optimal freezing temperature.The results showed that，as the freezing time prolonged，the cooked Tibetan mutton products stored at -30 ℃had the smallest growth （p＜0.05） in the total number of colonies，the smallest loss （p＜0.05） in the soluble protein content and moisture content，with the well-maintained chromaticity and the rich fatty acid content（p＜0.05）；the cooked Tibetan mutton products stored at -20 ℃ had the smallest increase in the volatile salty nitrogen content （p＜0.05），rich amino acid content，and high umami amino acids （p＜0.05）. According to comprehensive analysis，the three freezing temperatures could all extend the shelf life of the cooked Tibetan mutton products to more than 63 d. The freezing and preserving effect of the cooked Tibetan mutton products at -20 ℃and -30 ℃ was better，which could delay the spoilage of the cooked mutton more effectively.