Abstract: In order to study fresh- keeping effect of black pepper beef smoked, pomegranate peel was combined with edible film and Nisin. In addition, pH, TVB- N, the total number of colonies and sensory evaluation were considered as indexes. Besides, mixture optimum proportion of smoked beef with black pepper was gotten by using L16 ( 45) orthogonal test for visual analysis, so that the effect of preservation on the mixture of smoked beef was discussed.The results showed that the order of the effect on quality factors in smoked beef with black pepper was: the third of film > extract of pomegranate peel > Nisin > dipping time.In addition, the optimum combination was1% extract of pomegranate peel, 0.04% Nisin, the third of film ( 3% soluble starch, 0.3% CMC- Na, 0.3% glycerol monostearate) and dipping time was 2min.In this condition, the beef could be preserved for 8 days at 25℃, while the beef could be preserved for 30 days at 0⁴℃, and the indicators were in line with national healthy standards.