Fresh pork was placed in low temperature (about 3.79 ℃) after packaging with five kinds of modified atmosphere packaging. Total volatile basic nitrogen (TVB-N), pH value, sensory index, O-2 and CO-2 concentration in the packaging were tested. The results showed that the shelf life of fresh pork was up to 24 days in high oxygen modified atmosphere packaging under low temperature storage which could maintain the bright red color of fresh meat and was propitious to logistics and transport, and supermarket retail; antibacterial agents increase the shelf life of fresh meat by 25% in low temperature storage environment.