This study aimed to investigate the effect of very fast chilling (chilling rate 14.43 ℃/h) combined with different packaging methods on the quality of pork during storage. Pork， M. longissimus thoracis et lumborum muscles treated with very fast chilling was packaged by aerobic packaging (AP)， 50%O₂ + 50%CO₂ modified atmosphere packaging (MAP)， vacuum packaging (VP)， and vacuum shrink packaging (VSP). Changes in pH， meat color， cooking loss， texture profile (hardness， springiness， chewiness， resilience and cohesiveness)， total viable count (TVC)， total volatile base nitrogen (TVB-N) and lipid oxidation during storage at (-1.0 ± 0.5) ℃ were measured in this work. The results showed that the redness value a* (3.62) of very fast chilling combined with MAP was higher than that of very fast chilling combined with AP (3.35)， VP (3.20) and VSP (1.66) at 30 days of storage. The cooking loss of pork treated by very fast chilling combined with VP and VSP was 20.82% and 21.83%， respectively， which was significantly lower than that of pork packaged by AP and MAP (P < 0.05). The TVC， TVB-N and lipid oxidation degree of VSP pork were 4.92 lg(CFU/g)， 9.69 mg/100 g and 0.77 mg MDA/kg， respectively， which were significantly lower than those of the other three kinds of packaged pork (P < 0.05). Compared with AP， other packaging methods were more favorable to improve the water holding capacity and color of pork during storage； very fast chilling combined with VSP was more suitable for long-term storage of chilled pork than the others， and the shelf-life was close to 50 d.