Abstract:The effects of different packaging methods on the storage quality of sauced beef were investigated，with the aim of evaluating the effectiveness of vacuum packaging in extending the shelf life. Fresh beef tendon meat was selected to prepare sauced beef， which was stored at 4 ℃ for 12 d after vacuum packaging and conventional packaging. The pH value， moisture content， total volatile base nitrogen （TVB-N） content， thiobarbituric acid reactive substances （TBARS） value， and total bacterial count were regularly measured. The results showed that the vacuum packaging group had slower increase in the pH value， less water loss， lower TVB-N content and total bacterial count， and milder lipid oxidation than the conventional packaging group. In conclusion， vacuum packaging effectively delayed the quality deterioration and extended the shelf life of sauced beef.