Abstract: In order to study effect of two different packaging materials on quality of braised chicken product，microbial index and weight loss were measured of different storage braised chicken，and sensory evaluations were conducted.Results showed that different packing materials for high temperature sterilization had a little effects on microbial indicators of braised chicken，transit dose of oxygen and water vapor of packing B was significantly lower than packaging A，and in the aspect of protecting color and aroma，delaying fat oxidation，packing B was obviously better than packaging A.As a result，high barrier packaging materials could improve quality and extend shelf life of braised chicken.