Objective To investigate the influences of six kinds of packaging methods including the CO group, anoxic group, the vacuum group, Low-oxygen group, High-oxygen group, and normal group on the sensory characteristics and shelf life of chilled poultry meat. Methods The sensory characteristics, changes in physical and chemical indicators ( pH value, TVB-N value, TBA value, loss rate of juice ) and number of microbial colonies were determined after storage of different times. Results With the storage time, the sensory characteristics of each group showed a downward trend, the CO group had better sensory indicators, which kept fresh for 12 days. The physical and chemical indicators and the total number of colonies showed an overall upward trend, the CO group, anaerobic group and vacuum group showed slow increase, and kept the meat fresh for 9 ~ 12 days. Conclusion The CO group, anoxic group and Vacuum Group were better in preservation of the poultry meat and the shelf life was 12 days. Addition of CO(0. 5% ) had a significant effect on the sensory characteristics of the poultry meat. The overall preservation performance was concluded as: CO group > anoxic group > Vacuum Group > Low-oxygen group >High-oxygen group> ordinary group.