In this study, the effects of different temperature-time combinations of sterilization processes on the texture and flavor of Chaoshan beef meatballs under the same cold point F0 value were investigated. The samples of beef meatballs were sterilized by direct steam and packaged aseptically. The effects of different sterilization temperature-time combinations (110 ℃, 36 min; 115 ℃, 13.26 min; 120 ℃, 6.5 min; 125 ℃, 4.5 min; 130 ℃, 3.33 min) with a similar controlled sterilization F0 value (about 4.0 min) on the texture and flavor of beef balls were examined. The results showed that when the F0 value was similar, different thermal sterilization conditions had significant effects on the texture and flavor of beef meatballs, the most acceptable odor being obtained by the sterilization at 120 ℃for 6.5 min, causing the reduction of the content of irritating odor substances by 40.65%. The sterilization at 125 ℃ for 4.5 min led to the best mouthfeel, 98.84% of the hardness of raw materials, higher odor sensory score, and lower content of irritating odor substances such as diallyl disulfide. Sulfides accounted for 55.18%~68.76% of the volatile substances in meatballs.Through multivariate statistical analysis, 2-pentyl-furan, hexanal and nonanal were the three major substances that distinguished the odors of the beef meatballs subjected to different treatment conditions. The total content and the SOAV of these three substances were the lowest in the meatballs obtained by the sterilization at 120 ℃ for 6.5 min and at 125 ℃ for 4.5 min. In summary, accurate high temperature-short time (HTST) sterilization of solid foods could be achieved by the sterilization process involving direct steam sterilization and aseptic packaging, resulting in commercial aseptic Chaoshan beef ball products with F0 = 4 min, and 120~125 ℃ is the appropriate sterilization temperature range. This research provides a theoretical reference for the practical application of the direct steam sterilization-aseptic packaging process and the preparation of commercial aseptic beef balls with low F0 value is provided.