Abstract: Spiced beef was treated with two-stage sterilization of low temperature water bath and microwave respectively after being vacuum packaged. The results indicated that low temperature water bathing sterilization is more effective than microwave sterilization. There are obvious decreases of total bacterial counts,TVB-N value,TBA value and lipid oxidation of the spiced beef with low temperature water bathing sterilization during storage. And thus its shelf life is extended. In terms of comprehen-sive consideration,low temperature water bathing sterilization(at 90 ～95 ℃ for 30 min)is more suitable for prolonging shelf life of spiced beef in practice.

Key words: spiced beef, low temperature water bathing sterilization, shelf life