Abstract: The effects of different packaging methods (ethanol-releasing sachet pallet packaging, vacuum packaging, high oxygen packaging, pallet packaging) on the storage quality of the chilled pork were investigated in this study.Based on the evaluation of total bacteria count, purge loss, water holding capacity, color, shear force and sensory score, it was found that the ethanol-releasing sachet pallet packaging could significantly improve the shelf life of chilled pork at 7℃, and there was no obvious difference in purge loss of chilled pork among ethanol-releasing sachet pallet packaging, high oxygen packaging and pallet packaging.Both the shear force and water holding capacity of chilled pork under the ethanol-releasing sachet pallet packaging were superior to those under other packaging methods.But its L^* and a^* values were inferior to those treated by the high oxygen packaging method.It could be concluded that the ethanol-releasing sachet pallet packaging could extend the shelf life of chilled pork.