The aim of this work is to study preservative effects of different polylactic acid antibacterial nanocomposite film on chilled pork. The solvent casting method was used. 9% lemon essential oil as plasticizer and inorganic nanoparticles were added in polylacit acid to prepare PLA film, PLA/LEO film, PLA/LEO/TiO2 film and PLA/LEO/TiO2+Ag film to pack chilled pork. LDPE film packaging as the comparison, physical and chemical indexes of chilled pork packaged by those film under (4±1)℃ storage were analyzed. Results demonstrated thatthe preservative effect of polylactic acid antibacterial nanocomposite film is obviously higher than LDPE film, PLA film and PLA/LEO film(P＜0.05). Polylactic acid antibacterial nanocomposite film can inhibit bacterial growth on the surface of chilled pork, delay oxidation of protein and lipids and help to extend shelf-life of chilled pork. In a summary, polylactic acid antibacterial nanocomposite film can ensure the quality and extend shelf-life of chilled pork, among which PLA/LEO/TiO2+Ag had the best performance on chilled pork packaging.