The paper aims to research the effects of microwave sterilization and high pressure sterilization to prolong the shelf life of plant-based meat and improve the quality of plant-based meat during storage. The plant-based meat was packed in vacuum and treated with microwave sterilization and high pressure sterilization respectively. Then they were stored under 4 ℃ conditions. The pH values, thiobarbituric acid values, total bacterial count, escherichia coli, salmonella, staphylococcus aureus of plant-based meat were measured under different storage time conditions differently. The fresh-keeping effect of microwave sterilization and high pressure sterilization were compared and analyzed compared with the blank group. The results showed that when the two sterilization methods were stored for 28 d, the pH value and thiobarbituric acid value of plant-based meat changed slowly, total bacterial count, escherichia coli, staphylococcus aureus were lower than the national standard value, and no salmonella was detected in plant-based artificial meat, and the product was qualified. It was found that the microwave sterilization and high pressure sterilization have obvious fresh-keeping effect on plant-based meat, which can effectively prolong the fresh-keeping period of plant-based meat and provide reference value for plant-based meat to explore suitable sterilization methods.