Abstract: Used Arrhenius equation and establish a kinetic model to predict the sauce chicken shelf life through the only physical and chemical indexes of TVB-N evaluating meat fresh degree in Chinese standard.According to the relationship of TVB-N and storage time, the Ea was 16.254kJ/mol and k0 was 31.125, the Arrhenius equation between TVB-N value and storage time (T) was deduced.Through the equation A=A0exp (kt) , the endpoint of TVB-N was 20mg/100g, and the shelf life of sauce chicken in a certain storage temperature could be predicted.The validation temperature were 4, 10 and 16℃, the result showed that the relative errors were 3.71%, 3.25% and 5.45%, respectively, which had small differences between predicted value and true value.In addition, we measured the change rule of the water content, pH, color and microorganism of the products, the first three criterion presented general downturn, the microorganism quantity increased as the time extension during storage.