Effects of chitosan and tea polyphenols on the preservation of chicken were stuided by measuring the total bacterial count,TVB-N,pH value and sensory quality of chicken during refrigeration storage.The optimum conditions for chicken preservation was obtained combining ozone soaking and addition of Vc: after soaked in 8mg/L of ozone aquiferous solution for 20min,chicken was coated by the combination solution containing 1.5% of chitosan,0.3% of tea polyphenols and 0.5% of Vc.The shelf life of chilled chicken could be up to 28 days with very good quality.