Abstract: Nitrite-free or low nitrite curing system about meat is a topic which is worth studying. The research was done usingbeef as material, uses monascorubrin, ascorbic acid, citric acid, disodium EDTA, ethyl maltol as additive, the nitrite-free and thelow nitrite curing system consisted of above additive respectively and beef were determinated by different analysis instruments.Comparing the 16 samples designed by orthogonal experiment of L16(44) with the check (with 156×10-6 nitrite), the resultsshowed, these samples with using the nitrite-free and the low nitrite formulas, in color and fresh aspects may achieve and surpassthe index which the comparison can achieve, also the residue level of nitrite-free curing agents preparation samples is lowerremarkably than that of the comparison, but the residue level of nitrite using the low nitrite (30×10-6) curing agent preparationsample isn’t different from the comparison. Moreover, because of the degree difference of heat processing has caused the myo-protein different denatured degree, in general the color and other characteristic were affected. Therefore, as processing curing beefproduct, should according to being heated parameter differently to select curing agent.

Key words: curing, beef, heated, physico-chemical characteristic, sodium nitrite