In order to extend the shelf life of chilled meat， biological preservatives such as antibacterial peptides from milk， chitosan， natamycin and， apple polyphenols were used to study the inhibitory effect on the main spoilage bacteria of chilled meat， then applied to the preservation of chilled pork and mutton. The results showed that the antibacterial peptides from goat milk had high antibacterial activity. On the main spoilage bacteria of chilled meat， the inhibitory effect of chitosan and antibacterial peptides from milk were stronger than others， apple polyphenols， e-polylysine， tea polyphenols， and Nisin had their advantages and disadvantages. Pullulan has no antibacterial effect. The good combinations of preservatives were determined through the single factor and uniform test， and the concentration of antibacterial peptide， natamycin and， apple polyphenol and chitosan were 14.25， 2.50， 4.00 g/L and 2.28 g/L， which could significantly slow down the spoilage process of chilled meat. Compared with the control group， the compound preservative can prolong the shelf life of chilled meat by 4~6 days.