Abstract: In order to obtain a longer shelf life of stewed chicken feet with modified atmosphere packaging, the effects of the cooling temperature of stewed chicken feet and the temperature and humidity of packaging environment on the shelf life of the finished products were studied by single factor test with the total number of colonies as the index. Then, by taking the total number of colonies combined with the sensory score as the index, the effects of UV sterilization before packaging on the shelf life and sensory flavor of stewed chicken feet were studied through the single factor test. The results showed that in order to reduce the total number of colonies in the storage period and prolong the shelf life of finished products, the chicken feet should be cooled below 10℃ after stewing, the temperature in the packaging room should be lower than 10℃ and the humidity should be lower than 55%RH. The UV sterilization of stewed chicken feet before packaging could prolong the shelf life of non-UV sterilized products from less than 12 days to 14 days, and would not affect the sensory flavor of the products. The conclusion of this study could also be used to guide the production of non-post sterilized sauced stewed meat products, and especially had important reference value for the production process control of prolonging the shelf life of cooked meat products in the central kitchen.