Abstract: In order to shorten the beef pickling time,improve the finished product yield and food quality. On the basis of single-factor experiments,the Box-Behnken response surface methodology was applied to optimize the parameters. The results showed that the rolling time,the compound phosphat/meat ratio and the vacuum were independent variables,the shearing force and the finished product yield were response values,and the quadratic polynomial regression model established had a good fitness(R²=0.9761,R²=0.9876). The optimum conditions were determined as follows:Rolling time 6 h,compound phosphat/meat ratio 0.30%,vacuum 0.03 MPa,in this condition the shearing force was 4.13 kg,and the product yield was 96.2%. Compared with static pickling,vacuum tumbling process could significantly improve the tenderness,the finished product yield,and the quality of beef.