To study the effect of electric field-assisted controlled freezing point storage and supercooling storage on the quality of fresh beef， silverside muscle was used as the test material， to analysis changes in pH value， color， total number of colonies， TVB-N content， TBARS content， cooking loss， texture， T2 relaxation time and volatile odor of beef storage on days 0， 7， 14， 21， 28， and 35 under electric field (equipment output voltage 3 300-4 000 V， current 0.04 A) assisted controlled freezing point (-1 ℃) and supercooling (-3 ℃)， and non-electric field storage (control group). The results showed that after 35 days of storage， the pH value of the -1 ℃ + electric field group was 5.84， the TBARS value was 0.55 mg MDA/kg， and the cooking loss was 31.84%， significantly lower than the 5.97， 0.60 mg MDA/kg， and 36.19% of the -1 ℃ group (P<0.05). The a value of the -1 ℃ + electric field group was 10.22， significantly higher than that of the -3 ℃ group (7.83) and the -3 ℃ + electric field group (9.63). When stored for 21 days， the total bacterial count of the -1 ℃ + electric field and -3 ℃ + elecrtic field groups were 4.87 lg(CFU/g) and 5.04 lg(CFU/g)， respectively， and the TVB-N content was 10.03 mg/100 g and 10.15 mg/100 g， significantly lower than their respective control groups of 5.36 lg(CFU/g) and 5.43 lg(CFU/g)， and 10.85 mg/100 g and 10.50 mg/100 g (P<0.05). Similarly， on the 28th day of storage， P21(86.93) in the -1 ℃ + electric field group and P21 (89.69) in the -3 ℃ + electric field group were significantly higher than 84.94 and 86.87 in their respective control groups (P<0.05). The hardness of the 3 ℃ + electric field group was 84.95 kg after storage for 35 days， significantly higher than that of the -3 ℃ group (77.71 kg， P<0.05). At the same storage time point， there was no significant difference in various quality indicators between the controlled freezing point storage group and the supercooling storage group (P>0.05). Compared with the control group， the beef color， elasticity， cohesion， chewiness and recovery were not significantly different in the electric field treatment group (P>0.05). Therefore， electric field assisted controlled freezing point storage and supercooling storage can effectively improve the quality and freshness of beef， and delay the deterioration of quality.