Abstract: The preservatives keeping beef fresh were studied by means of orthogonal test in cold storage. A complex preservative, containing 5% compound anti-oxidant, 0.2% phytic acid and 0.6% sodium salts tripolyphosphate, was proved the most effective. Fresh beef, sprayed with the complex preservative and then vacuum-packaged with common plastic film or compound plastic film, met the state standard of the first grade fresh meat after 38 days storage in 0～4℃.