Abstract: This paper reported the effects of sodium nitrite and green tea addition on the antioxidant and color properties of beef jerky.When increase seasoning stochastically divides into the comparison group(not to have increase)and three experimental groups(A:Increases 120×10-6 nitrite;B:Increases 4% green tea to raise the thing;C:2% green tearaise the thing and 60×10-6 nitrite).Results showed that the experimental group’s TBARS value remarkably is lower than the comparison group(p < 0.05),each experimental group,4% green tea with drawing increase group’s TBARS value is lowest.The increase greentea experiment group may remarkably suppress the dried beef the oxidation,stable dried beef luster.

Key words: green tea, beef jerky, antioxidant, luster