The glass transition temperature (Tg) of beef was measured at -14 ° C by differential scanning calorimetry (DSC). The beef was stored at -10 ° C (> Tg), 14 ° C (= Tg), - 18 ° C and -22 ° C (<Tg) for 7 months, the effects of vitreous storage on the quality of beef were studied by measuring the change of color parameters, tenderness, total number of colonies and Volatile base nitrogen (TVB-N) during storage, and the dynamic model of beef quality (TVB-N) was established to predict the shelf life. The results showed that the L * value was stable with the time prolonged at -14 ℃, -18 ℃ and -22 ℃. The * value increased first and then decreased, and b * increased gradually. -10 ℃ when the L * value decreases significantly, a * value is gradually reduced. The shear stress of beef under the four storage temperatures increased first and then decreased. The total number of colonies is on the rise. TVB-N values increase gradually with the storage time. According to the Arrhenius equation, the dynamic model of predicting the shelf life of frozen storage was established with TVB-N as the index. The Ea value was 0.2 KJ / mol and the pre-exponent K0was 0.0042.