Abstract: 【Objective】 To clarify the rule of fresh beef quality change under different storage temperature conditions in order to provide scientific basis for the quality control of fresh beef in production. 【Methods】 The longest dorsal muscles of fresh beef were used as the test material, and stored at 0, 5, 10, 15, 20 and 25℃, and then the quality changes of fresh beef were regularly measured and analyzed according to their quality change characteristics, finally, the quality change rule of fresh beef during storage at different temperatures was discussed. 【Results】 Temperature had a certain influence on the quality index and microorganisms of fresh beef during storage, and the quality of fresh beef varied under different storage temperature conditions. The lower the temperature, the smaller the juice loss rate and pH value of fresh beef, the better the meat color was maintained, the greater the shear force, the slower the rise rate of volatile salt-based nitrogen (TVB-N), and the smaller the total number of colonies, which was conducive to the storage of fresh beef. The storage time of fresh beef at 25, 20, 15, 10, 5 and 0℃ was 22, 30, 72, 108, 144 and 384 h, respectively. 【Conclusion】 0-15℃ Low-temperature storage enables the storage time of fresh beef to reach 3-16 d, which is conducive to maintaining the edible quality of fresh beef.