The work aims to study the effects of six different packaging materials (PE plastic bags, PE/PP plastic bags, PET/AL/PE composite bags, PP plastic fresh-keeping boxes, glass fresh-keeping boxes and ceramic fresh-keeping boxes) on the shelf life of spiced beef at normal temperature (15~20 ℃), in order to extend the shelf life of spiced beef. The spiced beef was packaged by different packaging materials. The difference in different packaging materials was compared, with sensory characteristics, physical-chemical properties and microorganism as the evaluation indicators. The ry characteristics in each group were all decreased. The sensory characteristics of beef packaged in PET/AL/PE composite bags and glass fresh-keeping boxes decreased slightly and the beef could be kept fresh for 4 days. TVB-N, TBARS and the total number of colonies generally trended upward. The three indicators (PET/AL/PE composite bags, glass fresh-keeping boxes and ceramic fresh-keeping boxes) rose slowly and the beef could be kept fresh for 4~5 days. The priority of fresh-keeping effect is PET/AL/PE composite bag > glass fresh-keeping box > ceramic fresh-keeping box > PP fresh-keeping box > PE/PP plastic bag > PE plastic bag set> unpackaging set.