Abstract: In this research drip loss, color value of surface layer, muscle tenderness and bactericidal effect were considered as the indicators, then the effect of pasteurization, water bath sterilization and microwave sterilization on spiced goose meat were studied.The result showed that microwave sterilization under the conditions of 2450MHz, 670W, 95℃, 6 minutes had the minimal impact on drip loss, muscle tenderness, the color value of meat surface and significant bactericidal effect.So it could be an effective method of sterilization for spiced goose meat in a short-term storage (8 days) .