Spoilage of cold meat during storage can cause huge economic losses to the industry， and it is crucial to establish a set of rapid test methods for meat freshness. In this paper， based on the loop-mediated isothermal amplification (LAMP) system successfully established in the previous stage， three application scenarios (testing laboratory， terminal market and home kitchen) were designed， and a total of 125 sets of samples were collected from 25 brands of chilled meats sold in the market to verify the accuracy of the LAMP system in monitoring the freshness of meat under multiple scenarios， by evaluating the organoleptic and bacterial counts. A total of 125 samples were collected from 25 brands of cold meat sold in the market. The results showed that after 3 days of storage at 4 ℃， the odor and viscosity scores of cold meat dropped below the threshold， and the total number of bacterial colonies reached 6.0-7.5 lg(CFU/g). The LAMP system could accurately monitor the freshness of meat in all three scenarios， with the spoiled meat samples showing a blue color and an absorbance value of more than 0.19， and fresh meat samples keeping a purple color and an absorbance value of less than 0.19. The LAMP system was also used in multiple scenarios to evaluate the freshness of meat. Meanwhile， comparing the results of multi-scenarios with the total colony count determination， the accuracy of spoilage monitoring can reach 100% for the experimental end of the test， 91.3% for the end-market end， and 100% for the home kitchen end. Therefore， this method has good accuracy in assessing the freshness of cold meat in different scenarios， and can realize the monitoring of meat freshness in multiple scenarios， with the feasibility of replacing the traditional detection methods.