To explore the preservation effect of chilli seed extract on chilled meat. The effects of ethanol extracts of chilli seeds （0%， 0.05%， 0.10%， 0.20% and 0.30%） at different concentrations on cooling meat physicochemical indexes and antibacterial activity were studied under（3±1） ℃ storage conditions. Results show that the different treatment groups of specimens of pH value， sulfur， generation of barbituric acid value of reactants（TBARS）， peroxide value （POV）， volatile base（TVB-N）， nitrogen content and total number of colonies as the extension of storage time has the varying degree to rise， but the treatment group and control group in physical and chemical index and the total number of colonies increase rate show significant difference （P<0.05）. The ethanol extracts of 0.20% and 0.30% chilli seeds could significantly inhibit the growth rate of the total number of colonies， pH value， TBARS value， POV value and TVB-N content in the chilled meat， and extend its shelf life. The antioxidant capacity and antibacterial activity of 0.20% and 0.30% chilli seeds ethanol extracts were not significantly different （P>0.05）.