Abstract: In this experiment,chilled beef was used as raw material,and the compound low sodium salt with the different proportion of NaCl,MgCl₂,KCl,lactic acid potassium and yeast extract mixture were used to process sauced beef,sauced beef processed with 2% NaCl as the control group,the change of total number of colonies,quality and structure(hardness,elasticity,chewiness),cooking loss,the color difference(L^* value and a^* value)and organoleptic quality of the low sodium salt sauced beef in 0~4℃ under storage 1,3,5,7,9 d were researched. The test results showed that the ratio of the compound low sodium salt ratio was 1.0% NaCl,0.3% KCl,0.3% MgCl₂,0.4% potassium lactate,1.0% yeast extract,and the total number of colonies was within the allowable range of the national standard on the 7th day;There was no significant difference between the group and the control group in hardness,elasticity,chewability and cooking loss(P>0.05),and a^* value had no significant difference with the control group(P>0.05),which was better than that of the control group;The texture and elasticity scores were nearest to that of the control group(P>0.05),and there was no difference in color,tissue and overall acceptability(P>0.05). Sauced beef processed using this ratio of low sodium salt could achieve the same quality as traditional sodium-salted sauced beef,and the content of sodium was reduced by 50%. This study would provide a healthier meat product for consumers.