The work aims to compare and analyze the effect of different packaging materials on the swollen bag of packaged meat product. Six materials such as PA/Al/CPP and BOPA/LDPE commonly used to pack roast chicken, PET/PA/CPP and PET/PA/Al/CPP for pig hooves packaging and PVDC co-extrusion film and OPP/PVDC/PE for sausage packaging, etc. were adopted as samples to test oxygen permeance before and after flex test, tensile property, puncture resistance, heat-sealing strength and seal performance. The barrier property of the samples from high to low was PET/PA/Al/CPP > PA/Al/CPP > PVDC co-extrusion film > OPP/PVDC/PE > PET/PA/CPP > BOPA/LDPE. After flex test, the barrier property of PET/PA/Al/CPP was still high, while PA/Al/CPP that had penetrating pinholes showed poor flex durability. The barrier properties of BOPA/LDPE and PET/PA/CPP were almost the same before and after flex test. The tensile property of OPP/PVDC/PE was poor, especially the transverse elongation which was only 28.4% at break, and the heat sealing strength was low. The tensile property, puncture resistance and heat sealing strength of other samples were good. Finished product package by PA/Al/CPP and OPP/PVDC/PE leaked at the wrinkle of the bag body, the bag body and the heat seal respectively, while other samples did not leak. Poor flex durability, poor tensile property and low heat sealing strength are main reasons for swollen bags of roast chicken packaged by PA/Al/CPP and sausage packaged by OPP/PVDC/PE. During long-term storage, low oxygen resistance can easily slow down the swelling of bags for roast chicken, pork hoof and sausage by BOPA/LDPE, PET/PA/CPP and five-layer co-extrusion film of PVDC respectively. The problems of the above samples are mainly related to material structure, quality of aluminum foil layer, material production and heat sealing technology.