Abstract: The aim of this study was to analyze the fermented beef jerky drying process and low-frequency magnetic resonance ( L-NMR) associated with the physical and chemical indicators, sensory index, and using nuclear magnetic parameters were measured to establish the physical and chemical, sensory quality evaluation system, the study collected the drying process 0 to240 min a total of nine periods 12 indicators.The results showed that the T21 peak area was independent variables and chemical, sensory index was the dependent variable in the linear regression model. Aw, a*value, b*values, L*value, hardness, chewiness, sensory receptivity of the overall prediction equation ( p < 0.01) , with a high statistical significance. The equation coefficient of determination ( R2) was 0.925, 0.785, 0.829, 0.770, 0.917, 0.931 and 0.810.The L-NMR technique could be used to monitor and predict the physicochemical and sensory indexes of the dried process of pure broth fermented beef jerky.