The refrigeration of the meat is recently favored technique to preserve the meat without significant changes of meat quality caused by the freezing process. In fact, the low temperature during refrigeration is still an another culplit to deteriorate the meat quality. There have been several factors need to he considered in refregeration of meats to control the meat quality Microorganisms could be grown in chilled meat easily by utiliz ing various nutrients and greatly harmful to meat quality. Lipid oxidation and protein deterioration cause unpleasant ordor in chilled meat by producing the unstable reactants such as aldehyde, ketone and amine etc. Drip released during storage affect the purchasing preferences of consumers by making the appearance of meat pale and dry. Short storage duration is a limited factor in the refrigeration of meat. However, these problems could be improved or prevented when proper treatments are employed: packaging materials(PVC, PVDC, Cryovac), organic acid treatments(Lactic acid, Acetic aicid, Propionic acid etc.), modified atmosphere packaging (CO₂ and N₂ gas). In this revive, quality changes of chilled meat are discussed in relation to the treatments mentioned above.