Abstract Beefy meaty peptide (BMP) is an octapeptide found in meat with desirable sensory properties. The purpose of this study was to examine the stability of BMP after heating under pasteurization and sterilization conditions. BMP was heated to 71°C for 15 s and 121°C for 20 min; and then evaluated with high performance liquid chromatography and mass-spectrometry. Results indicated that BMP was relatively stable to these heat processes. Less than 10% of BMP was denatured under the sterilization condition. The results indicate BMP is a heat-resistant peptide and it may be used in heat-processed food.