In order to provide the basis for improving the quality of beef,the changes of quality indexes on chilled beef during storage were analyzed and the correlations between physicochemical properties and microbial indexes were investigated.The changes of quality indexes including total plate count(TPC),psychrophilic count,pH values,total volatile basic nitrogen(TVB-N),water holding capacity,muscle color and the correlations of chilled beef during 4℃ were studied.The experiments were carried out at 0,2,4,6,8,10,12 and 14 days of storage.The results showed that during storage,the pH was first declined and then raised,TVBN increased,the water holding capacity and the redness a* value and DE(difference error) values of beef were gradually declined with the preservation time.There was a positive correlation between the logarithm of total number of microorganisms and psychrophilic count and the pH value with a significant difference(P<0.05),while the logarithm of total number of micro-organisms was negative correlated with the redness of chromatic aberration and the water holding capacity(P<0.05).TVBN and redness a* value showed the best correlation with TPC.Therefore,microorganism's activities can affect the changes of physicochemical index.TVBN and redness a* value could potentially be used as indicators in predicting the microbial quality of chilled beef objectively.