Abstract: Fresh beef was treated with different methods for the surface sterilizing, dipped for a short time in coating freshness-keeping solution of different proportions and then stored at 0～4℃. The results showed that fresh beef could be preserved for 35 days at 0～4℃ under the following treatment condition:sterilized with mixed organic acids(2%HAc+0.25%CA+0.1%Vc), dipped for one minute in 80% ethanol solution made from 10% zein, 0.03% phytic acid and 0.2% citric acid. Moreover, after 35 days' preservation, various kinds of beef quality indexes still met the national standards of the second grade fresh meat.