Precooling process and packaging format were thought as the key factors to influence chilled meat water loss. Different precooling processes, packaging formats and chemical treatment methods were used to study chilled meat water loss rate. The result showed that keeping at 0-2℃ forfully precooling, cuting short precooling time and increasing the gap of carcass, using the vacuum packaging and chemical treatment could reduce water loss rate of the chilled meat obviously .