Abstract: The effect of the oxidized tallow with different POV ( 40, 60 and 80 meq/kg fat) on Maillard reaction produced from beef hydrolysate was studied in this experiment by calculating amino acid composition, peptide molecular distribution, odour composition and taste of Maillard reation produces.The results showed that oxidized tallow with different POV would affect the formation of odour and taste of beef during maillard reaction, mainly through influencing the reactivity of Sulfur-containing amino acids, umami amino acid and peptide molecular distribution of maillard reaction system from hydrolysate.