Objective To develop a synergistic preservation scheme for meat buns that balances safety and quality stability, thereby achieving a 7-day safe shelf life during room temperature storage.Methods High-temperature high-pressure sterilization or stewing is adopted as the core pretreatment procedure. The wrapper is added with calcium propionate (0.15 g/kg), while the meat filling is incorporated with compound preservatives including sodium diacetate (1.5 g/kg), potassium sorbate (0.060 g/kg), and ε-polylysine (0.20 g/kg). Combined with the synergistic effects of modified atmosphere packaging and preservation pads, a storage environment is constructed to continuously inhibit microbial regrowth and delay oxidation.Results The meat buns are pretreated by high-temperature high-pressure sterilization or stewing before the synergistic treatment of compound chemical preservatives, modified atmosphere packaging, and preservation pads. After 7 days of storage at room temperature, the total bacterial count remains compliant with the national standard (≤100 CFU/g), with sensory scores ranging from 36.8 to 38.1. Severe spoilage of all indicators is observed during storage from day 7 to day 10.Conclusion The room-temperature shelf life of meat buns can be extended to 7 days through the integrated application of meat filling pretreatment, preservatives, modified atmosphere packaging, and preservation pads.