The purpose was to investigate the quality characteristics of fermented beef under high-voltage electrostatic field (HVEF) conditions. The physicochemical parameters, volatile compounds and microbial community of fermented beef samples treated with HVEF (2.0kV, 3.0kV) were compared with those under common fermentation conditions (control group). The results showed that compared with control group, HVEF could significantly reduce the moisture content of fermented beef （P<0.05), and the higher the voltage was, the more significant the effect was. It had no significant effect on pH value, L* and b*, but 2.0kV HVEF treatment could significantly reduce a* and increase ΔE value（P<0.05). The electronic nose analysis showed that the volatile compounds of fermented beef samples with different groups was quite different, which could be well distinguished by principal component analysis. The electronic tongue analysis showed that HVEF could increase the response value of the umami, saltiness and bitterness taste sensors. Through the analysis of gas chromatography-ion mobility spectroscopy (GC-IMS), totally 43 volatile flavor substances were identified, including 12 alcohols, 10 ketones, 9 aldehydes, 8 alkenes, and 4 others. 3.0 kV HVEF had a great impact on the content of these flavor substances. The results of highthroughput sequencing showed that Penicillium and Debaryomyces were the dominant fungi in fermented beef. HVEF could reduce the proportion of Penicillium and increase the proportion of Debaryomyces. The dominant bacteria in fermented beef were Staphylococcus and Lactobacillus. HVEF can increase the proportion of Staphylococcus and reduce the proportion of Lactobacillus. The comprehensive analysis of various indicators showed that the 3.0kV HVEF treatment had a good promoting effect on improving the quality of fermented beef.