The pads containning different weight content of MMT-Ag (3%, 5%, 8%, and 10%) were put on the bottom of the tray with the corn bracts on the top as the separate layer, on which the ground fresh meat was placed. After wrapping by PE films, the ground meat was stored at 4 ℃. The total viable counts, TVB-N, TBARS, pH value, moisture content, cooking loss, and sensory evaluation scores of the meat were measured everyday, in order to investigate the effects of MMT-Ag content in the pad and application of separate layer on the preservation of chilled meat. The results showed that the preservation effects of pad were improved with the increasing content of MMT-Ag. When the MMT-Ag content was 10%, the effect was obvious. The shelflife of chilled meat packaged with the pad was 6 days, 3 days longer than that of the control group without pad. The presence of this antibacterial pad significantly inhibited the microbial growth in meat could retard the increasing of TVB-N, TBARS, and pH, decrease the moisture content and cooking loss, and improve the sensory qualities of meat. The application of the separated layer of corn bracts slightly comprimised the preservation effects of the antibacterial pad, but has no significant effect on the shelflife of meat.