In order to study the small vacuum packaging beef quality changes during storage in freezing point,beef's pH,water lost rate,color difference,the total bacteria count and tenderness at 0,4,8,12,16,20,24,28 days storage at 4 ℃,0 ℃ freezing point temperatures were measured.The difference and correlation between storage temperature index and the storage time was determined.The results showed that: the freezing point storage can effectively extend the storage time,and meat quality were better than the traditional storage method.On the 28th day of freezing point storage,plate count of lgCFU was 5.02 g-1.The shear stress was 3.065 kg.Therefore,freezing point combined with vacuum packing is feasible,and can better maintain the quality of beef.