Fresh sirloin beef was taken as research object, after vacuum packaging, it was heated to center temperature at 60℃ (lasting 28-32min) , 65℃ (lasting 46-50min) , 70℃ (lasting 60-65min) and 75℃ (lasting 82-86min) in water bath. And the control group was heated to 100℃ (lasting 165-170min). The quality indicators such as tenderness, water retention, pH, color, protein, fat and moisture of each beef sample were measured, and the quality evaluation model of beef with sous vide cooking was constructed using principal component analysis (PCA). The results showed that the pH, color and moisture content of beef were significantly affected by heating temperature (P<0.05). Tenderness, water retention and color intensity of beef heated at 65℃ were optimal for shearing force of 12.82N, water retention of 86.71%, color intensity of 7.33. The characteristic roots of the first, second and third principal components were greater than 1 by PCA method, and the cumulative contribution rate reached 96.514%, which could better reflect the original information of beef quality index. According to the model, the order of heating temperature corresponding to quality of beef with sous vide cooking were as follows:65,0,70,5,100℃, having a good agreement and significant positive correlation with fuzzy mathematical sensory scores (P<0.01), which further confirmed the objective reliability of this model.