Objective To improve the oxygen and water vapor barrier of poly(ε -caprolactone) (PCL) film, and to extend the shelf life of chilled meat. Methods The PCL layer film was prepared by coating of chitosan and montmorillonite, and the packaging properties were evaluated by tensile test, vapor permeability (WVP) test, oxygen transmittance test, DSC and FTIR. Then, total bacterial count, drip loss and pH of chilled meat were tested during the cold storage to determine the shelf life of chilled meat, which was packaged in PCL layer packing bag. Results With the increase of montmorillonite and chitosan addition, the oxygen transmission rate and water vapor permeability of layer films were reduced, the PCL/DK2/CS3 oxygen transmission rate reached 222 cm3（ / m2· d）, and the water vapor transmission was 22.3 g/（m2· d）. The yield strength and elongation at breakage was 589% and 37.22 MPa, respectively. Conclusion The preservation period of chilled meat was extended to 23 days.