In order to prolong the shelf life of low-temperature sterilized brine beef， three natural compound additives selected in the early stage were added: Compound spice(CS)， fermented beef flavoring(FBF) and compound natural preservative(CNP). A blank control group (control check， CK) was set up. The sterilization method was boiling water sterilization for 30 min twice (placed at room temperature for 48 h in the middle). The four groups of samples were stored for 150 days (at 10 ℃)， and the changes of sensory quality， physical and chemical indexes and total number of colonies (0， 14， 30， 60， 90， 120 d and 150 d) were measured. The microbial diversity and volatile flavor substances were analyzed on the 90th day. Results showed that during storage， the sensory score(CK: 5.9→5.5， CS: 7.5→7.2， FBF: 6.6→6.2， CNP: 6.4→4.8)， pH value(CK: 6.13→5.74， CS: 6.20→6.05， FBF: 6.18→6.02， CNP: 6.08→5.79) and redness(CK: 13.13→10.23， CS: 12.85→11.66， FBF: 12.23→10.83， CNP: 13.03→11.27) of the products in the four groups decreased， and the TBARS value(CK:0.17 mg/kg→0.42 mg/kg， CS:0.05 mg/kg→0.34 mg/kg， FBF:0.07 mg/kg→0.39 mg/kg， CNP:0.06 mg/kg→0.31 mg/kg) significantly higher at the end of storage than at the beginning of storage, and the overall effect of the CS group was better than the other three groups； 4 groups detected microbial information of 5 phyla and 44 genera with abundance greater than 1%. The dominant phyla were Proteus and Firmicutes， and the number of Firmicutes in CS group was low， and no Bacillus producing biogenic amines was detected. A total of 97 volatile aroma components (CS: 41 > CK: 39 > CNP: 28 > FBF: 25) were detected in the four groups of products. CS group contained compounds with high contribution to flavor. In conclusion， adding spice essential oil can not only prolong the shelf life of products， but also improve the flavor and sensory quality of products.