Abstract: The eating quality of beef balls during frozen storage were investigated by determining the water-holding capacity, textural properties and microstructure. The thawing loss and cooking loss were both declined during frozen storage ( p < 0 . 05 ) which indicated that the water-holding capacity of the beef balls were weakened , but the addition of rosemary , clove and cassia extract improved the water-holding capacity (p<0.05) . The hardness and springiness first increased and then decreased with the prolonged storage time and the beef balls with rosemary, clove and cassia extract displayed more hardness and springiness than control (p <0.05 ) . The addition of rosemary , clove and cassia extract improved the loosening , coarse and irregular microstructure of beef balls caused by frozen storage. The spice extracts possess the potential application ability to improve the eating quality of beef balls.