The work aims to select a proper modified atmosphere packaging to extend the shelf life of mutton in chilled storage. Three types of MAP, 70% N2 + 30% CO2 (CO2 group), 70% O2 + 30% CO2 (O2 group), 0.4% CO + 69.6% N2 + 30% CO2 (CO group), and a vacuum packaging (Vac group) were tested during storage at 4℃. The total bacterial count, pH, meat color, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARS), water activity, water content and shear force of black goat longissimus dorsi (LD) muscle were measured to compare the effects of different MAPs and vacuum packaging on preservation of mutton in chilled storage. The results showed that the microorganism of Vac group the concentration of microorganism in Vac group is the highest. The total number of colonies, 6.32 lg(CFU/g), in Vac group was much higher than those of three MAP groups at the 21st day of storage. Compared with the Vac group, the total number of colonies in CO2 group was significantly less at the 7th and 14th days of storage. However, meat color of CO2 group was less stable than that of O2 group. But fat oxidation was accelerated in O2 group. On the 14th day of storage, TBARS value of O2 group was significantly higher than that of Vac and CO2 groups. Compared with the rest three groups, the total number of colonies, 4.15 lg(CFU/g), in CO group was significantly lower on the 14th day of storage, which was in line with the national secondary fresh meat standard. The a value of CO group was significantly higher than those of the other three groups. Moreover, the oxidation of protein and fat in CO group was reduced, which increased consumers' purchase desire. The total number of colonies of four packages meet the national secondary fresh meat standard on the 14th day. The fresh mutton can be preserved for 14 days. CO group has the lowest total number of colonies. The fresh color of the mutton can be properly maintained in the meantime of keeping low pH value. Therefore, CO MAP is the best fresh-keeping technology for mutton.