The objective of this study was to investigate the effects of corn starch-chitosan films coating on rabbit meat quality after cold storage. The physical characteristics of corn starch-chitosan were investigated before coating rabbit meat. The pH, shearing force, hardness, TVB-N, TBA, MetMb and total bacterial colony of rabbit meat with/without coating were measured during（4±1） ℃ storage. Our results showed that tensile strength, elongation and WVP of starch-chitosan films were (13.82±0.46) MPa, (28.08±0.23) %, and (1.24±0.03)×10-10 g/ （m·s·Pa） . The shear force and hardness were slowed down after coating of corn starch-chitosan films. In addition, the corn starch-chitosan films significantly delayed the rising of pH, TVB-N, TBA, MetMb (P<0.05) and effectively restrained the growth of surface microorganisms. Taken together, corn starch-chitosan films had good preservation effects for fresh rabbit meat storage.