Abstract: The study of effect of vacuum packaging on the quality of mutton during ice storage,and determine the better storage method. Mutton was used as raw material,determining the freezing point of mutton,and compared the changes of pH value,color,texture profile analysis,sensory quality,total volatile base-nitrogen during storage(TVB-N),total bacteria count and other indicators of vacuum packing and air-packed mutton under freezing point(-2℃).The results indicated that compared with ordinary packaging,vacuum packaging could maintain red color of mutton(P>0.05),delay the increase of pH,TVB-N and total bacteria count,and extend the shelf-life of mutton for 3 days in the ice-temperature conditions. When stored in vacuum packaging until 24 days,the total bacteria count was 5.94 lg cfu/g and TVB-N was 13.67 mg/100 g,which was still in the safe range. At the end of storage,the color of the vacuum packaging group was significantly better than ordinary packaging(P<0.05). Therefore,in the ice-temperature conditions,ordinary packaging and vacuum packaging didn't have a significant effect on the texture profile analysis(hardness,adhesiveness,springiness)of the mutton(P>0.05). The results showed that the vacuum packaing mutton storage was better during the storage period.