With concerning to limitation of storing fresh meat at above OCO without los of its keeping quality, many researchers are looking for methods to extend the shelf life of fresh meat with desirable quality In this regard modified atmosphere packaging (MAP) is one of the most important methods, so many studies have been carried out on this subject specially about red meat in many countries, On the other hand, MAP has not been common in meat industries of Iran so many producers take in to account of simple packaging as a method of storage. In this study, in order to compare the effects of 4 packaging methods (normal packaging and 3 kinds of MAP consist of N2 %80 + Co2 %20, N2 %60 + Co2 %40, N2 %50 + Co2 %S0) on the shelf life of fresh chilled broiler meat, breast meat samples were packaged by four methods and kept at 3C0 and then taken out from ard to 21 St day of storage period with 3 days intervals and there after were examined by chemical (pH, TVN) and microbial tests (total count, coli form count and total anaerobe count). Also, control samples were to be examined by the tests immediately after removing from carcass. The obtained results indicated that amounts of pH, TVN, total count and coli form count have been increased in N2 %S0 + Co2 %50, N2 O/O + Co2 %40, N2 %80 + Co2 %20 and normal packaging respectively (P<0.0S). Meanwhile, total anaerobe count has been decreased in N2 %80 + Co2 %20, N2 %60 + Co2 %40, N2 %50 + Co2 %50 and normal packaging respectively (P < 0.05), The final results were as follow: the shelf live of broiler meat in normal packaging, N2 %80 + Co2 %20, N2 o,/o + Co2 %4o and, N2 %S0 + Co2 %40 were 6,9,15 and 15 days respectively.
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