As a physical cold sterilization technology, electron beam (E-beam) irradiation offers unsubstitutable advantages in microbial control for prepared foods such as beef patties. However, high dose irradiation can easily lead to the deterioration in the sensory quality such as flavor and color of fat-containing foods. In order to reduce the undesirable effect of E-beam irradiation on the sensory quality of beef patties, the author investigated the combined effects of E-beam irradiation and food additives on the microbial level and sensory qualities such as color, flavor, and taste of beef patties. A method for low dose E-beam irradiation combined with food additives for preservation and sterilization was established. The results showed that the treatment with 1.6 kGy of E-beam irradiation combined with clove oil effectively reduce the microbial levels in irradiated beef patties. Furthermore, the treatment of 1.6 kGy irradiation combined with a color fixative significantly inhibited the color deterioration caused by irradiation. Notably, E-beam irradiation at dose of 1.6 kGy had no significant effect on the flavor sensory score of beef patties. However, the W1W sensor of the electronic nose exhibited substantial difference in response values among different treatment groups, indicating that sulfides are the main components responsible for flavor differences. The sensor with the highest response value on the electronic tongue for beef patties was umami, which decreased after 1.6 kGy E-beam irradiation. Beef patties treated with E-beam irradiation combined with clove oil and color fixatives exhibited no significant differences in total microbial counts after 7 days of refrigeration at 4 ℃ compared to the samples subjected to E-beam irradiation at day 0. Sensory evaluations revealed no significant changes in flavor scores, while color ratings were significantly higher than those from single E-beam treatments. Additionally, the patties retained a desirable red hue and exhibited higher umami response values after cooking. This study provide a reference for quality control in irradiated beef patties.