Abstract: The fermented beef flavor was prepared by microbial fermentation,it was applied to the processing of red sausage in different proportions. The five test groups consisted of negative control NC group(without nitrite),positive control PC group(nitrite),and the test groups of 2%,6% and 10%FBF added to the sausage respectively. After vacuum packaging,they were stored at 20 ℃,and their quality was evaluated during storage. The results showed that the fermented beef flavor had an obvious effect on the red sausage(the smell and taste scores were not lower than the NC group),and it also showed a good color and antioxidant effect. There was no significant difference compared with PC group. When the amount of addition was 2%,the TBARs value of red sausage during storage was always below 1.0 mg/kg,which showed strong antioxidant activity. Microbial diversity analysis showed that the addition of fermented beef flavor inhibited the dominant spoilage bacteria(Staphylococcus)in red sausage significantly,and its shelf life was significantly longer than that in group NC,which was equivalent to the shelf life of PC. Therefore,FBF would have potential to replace nitrite in sausage.