Abstract: The effects of chitosan,gelatin and lactobionic acid on the freshness of chilled meat were studied. The effects of lactobionic acid on the indexes of chilling meat during cold storage were investigated by measuring TVB-N,TBARs,pH,juice loss rate,chromaticity value and total number of colonies. The results showed that the chitosan-gelatin was used as the base film-forming agent,and the effect of adding 2% lactobionic acid on the chilling meat was obvious. Composite film liquid containing lactobionic acid could significantly(p<0.05)inhibited the growth and reproduction of spoilage bacteria in chilled meat during cold storage,meanwhile reduced the dry consumption,fat oxidation and increased value of TVB-N,and it also could play a role in protecting color in the chilling meat during cold storage.