Abstract: To achieve the purpose of accurate zoning preservation in M fresh refrigerator, with 4 ℃ refrigeration in ordinary refrigerator as control group, the effect of M fresh refrigerator and its different layers（from bottom to top marked as S1, S2, S3, S4, respectively, the distances between the layers to the electric field preservation panels in the refrigerator were 5, 40, 65, 75 cm, respectively, and the temperatures were all 4 ℃） on the total viable count, total volatile basic-nitrogen, pH value, cold storage loss rate, cooking loss rate, L^*, a^*, b^*values, shear force and moisture distribution of chicken breast during cold storage（1～7 d） were comparatively analyzed. The results showed that the total viable count and total volatile basic nitrogen exceeded 6（lg（CFU/g）） and 25 mg/100 g, respectively, after 3 days of storage in ordinary refrigerator, which suggested that the shelf life was only 3 d; while M fresh refrigerator S2 treatment could prolong the shelf life of chicken breast to 5 d; during the effective refrigeration period, the storage loss rate, cooking loss rate, shear force value, b^*value and relative proportion of free water in M fresh refrigerator S2 group were the lowest,while L^*, a^* values and relative proportion of difficult flowing water were the highest, which showed that M fresh refrigerator S2 treatment could effectively reduce juice loss, maintain muscle water retention, delay color deterioration and have the best color protection effect, and at the same time could maintain better tenderness of muscle and improve the overall quality of chicken breast during cold storage. Which provides a reference for the reasonable selection of preservation zone and application of M fresh refrigerator in meat refrigeration.