Objective Using black goat meat as raw material, the effects of vacuum packaging and modified atmosphere packaging on the sensory indicators, pH value, color, total bacterial count, TVB-N value of goat meat during storage at 4 ℃ were studied. Methods After slaughtered, goats legs were took off and cooled at-18 ℃ till the center temperature reached lower than 4 ℃ , after removing the tendon and fat, the meat was cut into pieces of about 30 g, randomly divided into two groups, and put into sterilized bags by vacuum and modified atmosphere packaging, stored at 4 ℃ , and measured for technical indexes respectively every three days. Results The sensory quality of the modified atmosphere packaging ( MAP) group was significantly better than that of the vacuum packaging group, and both groups of samples could be preserved 16 days; all cold fresh goat meat had a pH value of lower than 6. 6 throughout the storage period, which was consistent with the requirements in the standard for pH value of the goat meat; during the first 16 days of storage, the a^* value of the MAP group was higher than that of the vacuum packing group, which indicated that the MAP better kept the natural color of goat meat; after 16 days preservation, the total number of colonies in the vacuum packaging group was 6. 12, which exceeded the standard, while the MAP group belonged to sub-fresh meat; the TVB-N values of MAP samples were still within the standard range after preservation for 20 days, but the value in the vacuum-packed group reached 21. 48, exceeding the standard. Conclusion MAP is a better method than vacuum packaging, which can preserve goat meat for 16 ~ 20 days.