Abstract:By analyzing the physical and chemical properties such as chromaticity,pH value,moisture content,texture properties,volatile flavor compound content,and other edible quality of premade stewed beef with sauce during storage at different temperatures,the effect of storage temperature on the comprehensive quality characteristics of premade stewed beef with sauce was studied. The results showed that the chromaticity value of premade stewed beef with sauce increased at first and then decreased with the increase in storage temperature,and the L* value and a* value reached the maximum at 4 ℃,which had the least effect on the pH value of beef. At the storage temperature of 4 ℃,the hardness of beef decreased significantly（P<0.05）from the 14th day of storage,and the chewiness decreased significantly（P<0.05）on the 28th day of storage. When the storage temperature increased to 10 ℃ and above,the hardness and chewiness of beef began to change significantly from the 4th day of storage. Aldehydes and alcohols were the main volatile flavor compounds in premade stewed beef with sauce during low temperature storage,and the alcohols relative contents decreased significantly （P<0.05）on the 4th day of storage. The main characteristic flavor compounds of beef in the early stage of storage were hexane-2-ol,geraniol,hexanal,octanal,and L-carvone,etc. Comprehensive analysis showed that 4 ℃ was the optimum storage temperature for premade stewed beef with sauce,which could better maintain the comprehensive quality characteristics of beef during storage of seven days.