Abstract:The effect of different type of vacuum packaging bags，shuch as polyamide/polyethylene（PA/PE），polyvinylidene chloride （PVDC）and silicon oxide plating on the quality change of western bacon were investigated by measuring moisture content，Aw，pH，color，thiobarbituric acid（TBARS），total volatile basenitrogen（TVB-N），total bacterial count and Escherichia coli count during chilling storage（4℃，45 days）.The results showed that there was no significant difference in moisture content，Aw value and color difference between the three packaging materials （P＞0.05）.At the same time，the corruption of western bacon packed in vacuum with silicon oxide plating bags had occurred on the 45th day，and its pH value and TVB-N were significantly higher than those of other groups（P＜0.05）.In addition，the TBARS and TVB-N values of western bacon packed in PA/PE bags were significantly lower than those of other groups （P＜0.05），and total bacterial count and Escherichia coli count were also significantly lower than those of other groups（P＜0.05）.Therefore，PA/PE bags vacuum packaging of western bacon could effectively maintain the quality of western bacon during chilling storage，laying a theoretical foundation for the selection of appropriate western bacon packaging bags.