Abstract: Beef with 15% fat was added with glycerol (0%, 20%, 40%, 60%) to gain the intermediate moisture beef sausage with water activity (aw) from 0.98 to 0.84. The glycerol sausage was subjected to regular storage at 25℃a nda cceleratedc ondition at 49 ℃, and water activity, lipid oxidation, Maillard non-enzymatic browning reaction, protein oxidation were analyzed after 0, 4 and 8 week. The results showed that the accelerate storage temperature and time, but not water activity, had significantly effects on lipid oxidation, Maillard reaction and protein oxidation in intermediate moisture beef with aw rangeo f 0.84t o0 .98.

Key words: water activity, oxidative quality, TBARS, Maillard reaction, protein oxidation