The paper aims to prepare compound fresh-keeping film, pack cold fresh meat and evaluate its fresh-keeping effect. The mechanical properties of the film were determined, and the pH value, mass loss rate, texture, volatile base nitrogen content and colony number of cold fresh meat during storage were detected. The effect of onion extract/PVA film on the storage quality of cold meat was analyzed. Onion extract/PVA composite film had good mechanical properties. When the amount of onion extract accounted for 0.056% of PVA, the tensile strength was 36.26 MPa, and the elongation at break was 59.72%. As the days of fresh-keeping went on, the surface of meat in pure PVA film without onion extract suffered from viscosity increase and fading, while the film with onion extract had a certain inhibition on meat spoilage. When the onion extract accounted for 0.069% of the total PVA, the fresh-keeping effect was the best. The onion extract/PVA film can significantly preserve the nutrients of cold fresh meat in storage, prolong the storage time of cold fresh meat, and has no effect on the sensory quality. The fresh-keeping effect is achieved.