Abstract: In order to search the reasonable packaging method of chilled meat to prolong the shelf-life, which the packaged lean pork ham was in tray packaging, vacuum packaging and modified atmosphere packaging respectively.The control group was no packaging group.Total volatile base nitrogen ( TNB-N) value, a*, malondialdehyde ( MDA) , microbial colonies ( total number of colonies, Pseudomonas colony count and Bro-chothrix thermosphacta colony count) and sensor evaluation were measured during storage at 4 ℃.The results indicate that the shelf-life of tray packaging group and no packaging group is less than 4 d, that of the modified atmosphere packaging group with high oxygen ( 20% CO₂+ 80% O₂) is 6 d, and that of the vacuum packaging group and modified atmosphere packaging group with low oxygen ( 65% CO₂+ 35% O₂) is 9 d. Vacuum packaging and modified atmosphere packaging could be beneficial to prolong the shelf-life of chilled pork, but the color of pork with vacuum packaging could be dark red. The contents of O₂ and CO₂ in the modified atmosphere packaging affected pork quality. The modified atmosphere packaging with high oxygen could be beneficial to the growth of aerobic bacteria Pseudomonas and Brochothrix thermosphacta, promoted the lipid oxidation, and preserve color in meats.Nevertheless, low oxygen packaging ( 65%CO₂+ 35% O₂) could inhibit the growth of bacteria and lipid oxidation and extend shelf-life and maintain good quality of chilled pork during storage.Considering all of the evaluation results, low oxygen packaging ( 65% CO₂+ 35% O₂) for chilled meat is the best packaging.