Abstract: Compared with traditional vacuum tumbling, breathing tumbling showed its unique advantages, such as less treatment time and higher curing efficiency. The present study aimed to investigate the effect of treatment time (tumbling 10 min and pausing 5 min, tumbling 15 min and pausing 5 min, tumbling 20 min and pausing 5 min, and tumbling 25 min and pausing 5 min) on the quality profiles of prepared beef which processed by using breathing tumbling. The results showed that with the increasing tumbling time, the curing absorption rate, water content and pH values were firstly increased and then declined. Meanwhile, the cooking loss, centrifugal loss and shear force were firstly decreased and then increased with the increasing tumbling time and reached the best at tumbling 20 min and pausing 5 min. Moreover, the sample which prepared via the parameters of tumbling 20 min and pausing 5 min had the highest a^*-value and water holding capacity. In addition, the microstructural images indicated that the muscle fiber degradation were increased with the increasing tumbling time, which was also verified by the results of electrophoresis. Thus, the results indicated that tumbling 20 min and pausing 5 min was the optimal parameters of breathing tumbling to significantly increase the yield and promote the quality profiles of prepared beef (P<0.05), which showed excellent application prospects for the meat industry.