This chapter begins by discussing the factors affecting the stability and shelf life of meat and poultry, including microbial loading and factors affecting meat colour, flavour and tenderness. The methods of shelf life analysis will then be reviewed for microbiological shelf life analysis as well as chemical and sensory analysis. Finally, the packaging of meat and poultry will be discussed, including the use of 'high O-2 MAP', 'low O-2 MAP' and 'vacuum packaging' with respect to ensuring and extending shelf life, as well as future trends in packaging technologies.