The influences of intermittent microwave sterilization, ultra-high pressure processing and pasteurization on cooked mutton in storage were investigated. According to factor analysis, scores of the cooked mutton which is sterilized by different ways and stored in different time were given. The greater the change of the score, the more poor quality of the cooked mutton. The results showed that the first principal component (chemical factor), mainly represening the changes of TVB - N, TBARS, Ph, total plate count, can explain the original comprehensive quality difference of 76.71% for different sterilization methods in different period of storage. The second principal components can explain the original comprehensive quality difference of 11.89% for different sterilization methods and storage in different periods. Since the second principal components mainly represents the changs of the red degree value, hardness, flexibility, glue viscosity, chewiness, they were called as physical factor. The first principal component and the second principal components can explain products overall quality difference of 88.59% (> 80%)。So the quality of the cooked mutton in storage can be evaluated by two overall indicators (physical factors and chemical factors).