This characters and effects of chitosan-pullulan antibacterial film incorporated with ε-polylysine on the quality of beef stored at 4 ℃ for 13 days was investigated. Sensory quality， total volatile basic nitrogen， pH value， a*/b*， dominant bacterial （Escherichia coli， Listeria monocytogenes and Salmonella enteritidis） and total number of bacterial were measured. The results showed that the total number of bacterial for wrapped samples reached superior limit 8.09 lg（CFU/g） after 9 days in sharp contrast with control treatment whose number was 5.94 lg（CFU/g） after 13 days. At the end of storage， the reduction in wrapped samples for Escherichia coli， Listeria monocytogenes and Salmonella enteritidis were 5.12， 4.47 and 5.54 lg（CFU/cm2） compared to control. The chitosan-pullulan antibacterial film showed a beneficial effect on sensory quality of beef and prolonged its shelf life.