Abstract: In this study, raw beef was chosen as the research object to compare the preservation effect on beef of four kinds preservation methods, including 0~4℃ cold storage, ice-temperature preservation and these two ways combined with natural preservative agents (containing 0.10% tea polyphenol+1.00% chitosan+0.08%nisin) respectively. Total bacterial counts, total volatile base-nitrogen (TVB-N), hanging loss rate and sensory characteristics on beef were measured during storage on the 1, 3, 5, 7, 9, 11, 13, 15 and 17 d respectively. The results showed that the preservative effect of ice-temperature preservation method was better than cold storage preservation, extending the shelf life of beef from 5 d to 7 d. Both combining natural preservative agent with ice-temperature and cold preservation had good synergistic effect. The former was the most optimal preservative method, which not only would not affect the sensory properties of beef, but also effectively delayed the deterioration of sensory characteristics, extending the shelf life of beef to 15 d. On the 15th d, total bacterial counts and TVB-N value of beef was 4.96 (log CFU/g) and 14.66 mg/100 g, resulting in the hanging loss rate less than 0.37%. The overall acceptability score was 56.70, significantly higher than other groups (p<0.05).