Abstract: Chitosan, tea polyphenol and Nisin were selected as coating preservation liquids. Effectiveness on the meat quality was evaluated based on studies designed with single factors and L9 ( 34) orthogonal method.Total bacterial count, TVB-N and TBARs values were determined.The results showed that the optimal combination was 0.9 g/100 m L chitosan, 0.9 g/100 m L tea polyphenols and 0.005 g/100 m L Nisin. By using this mixed coating liquid, the total bacterial count, TVB-N value, TBARs value, p H and sensory score values were ( 5.15 ± 0.29) CFU/g, ( 9.05 ± 2.01) mg/100 g, ( 0.274 ± 0.018) mg/kg, ( 5.54 ±0.07) , ( 8.47 ± 0.32) at the 16 th day, respectively, which were significantly lower or above than the control group. This study indicated that the chilled yak meat stored 16 days still had class-1 freshness, and the preservative coating combination could effectively prolong the shelf life of chilled yak meat.