Abstract:In view of the gravy loss and taste deterioration occurred during the production of spiced beef，the impacts of curdlan added at different levels（0%，1.0%，2.0%，and 3.0%）on the quality characteristics of the product were studied.The low-field nuclear magnetic resonance（LF-NMR）analysis revealed an increase in immovable water content（P＜0.05）and a decrease in free water content after the addition of curdlan，which resulted in a notable increase in the cooking yield（P＜0.05）.At an addition level of 3.0%，curdlan increased the cooking yield by 33.43%.The results of the texture analysis indicated that the addition of curdlan reduced the hardness，chewability，and shear force of the spiced beef（P＜0.05）.At an addition level of 2.0%，curdlan reduced the shear force by 29.31%.The spiced beef produced with the addition of curdlan at 0%-2.0% presented a smooth and uniformly colored section with an attractive luster（evidenced by a 12.69% increase in the brightness value）and the highest score of overall acceptability.However，increasing the concentration of curdlan to 3.0% led to the formation of large jellylike components on the section and a significant decrease in the sensory quality.In addition，curdlan can inhibit the fat oxidation of spiced beef during the refrigeration process，demonstrating the best inhibitory effect at the addition level of 2.0%.