Background: With respect to the importance of meat preservation and various reports on different types of Packaging and to compare the effects of Modified Atmosphere Packaging (MAP) and Vacuum Packaging (VP) on shelf-life of fresh bull meat, the present study was conducted in National Research Institute of Food Science (NRIFS) in 1997. Materials and methods: It was an experimental study. 96 samples were randomly packed in two groups of MAP and VP, then transported in chilled condition to NRIFS. Chemical and microbial tests were carried out. These included PH, TVN, TBA, total coliform, lactic acid bacteria, and pseudomonas count and looking for clostridiums. Sensory evaluation consisted of color, odor and weep tests. Results: Results have revealed that total microbial count was in standard range within the first 6 weeks for VP and the first 5 weeks for MAP technique. Other microbial factors including coliforms, lactic acid bacteria, pseudomonas were similar to total count, however, clostridiums were not seen. Deterioration was defined as the presence of 24 milligrams of volatile nitrogen in 100 gram of sample and was occurred at 6th week for VP and 5th week for MAP technique. TBA and PH were always in normal limits. There was no significant difference in TBA except in the second week (p<0.05). Sensory evaluation showed that VP offered better condition in odor and color, however, it had a bit more weep.Conclusion: The results showed that according to our existing facilities, VP is recommended for meat Packaging.