The effects of freezing point modifier (salt or sucrose) on the freezing point of fresh beef were investigated. Chromatic aberration, total bacterial counts, pH, TVB-N and liquid loss of the beef during storage were monitored. The quality of fresh beef under modified atmosphere packaging, vacuum packaging and air packaging stored at the temperature of controlled freezing point was analyzed and compared. The results showed that seasoned with 1% salt and 0. 6% sucrose the ice temperature scope is broaden from 0 ~ -0. 76 ℃to 0 ~ -4. 56 ℃; CF and MAP storage exhibit a significant fresh-keeping effect on the fresh beef; after stored for 12 days, the group C still remains normal color; TVB-N and total bacterial counts are 6. 68 mg/ (100g)and 3. 97 log cfu/ g, which are still in the range of first class fresh meat of national primary standard; after stored for 32 days, TVB-N and total bacterial counts are 14. 36 mg/ (100g)and 5. 38 log cfu/ g, which are still in the acceptable range. In contrast, samples in vacuum packaging and air packaging are spoiled. Therefore, the combined CF and MAP method has a synergistic and beneficial effect on the preservation of fresh beef and can extend the shelf life of fresh beef.