The effects of packaging materials and storage on the quality of three sources of meat were studied. The three sources of meat were those imported from Australia and India and local beef from Malaysia. Each type of meat was packed in three different packaging materials, ethylene vinyl acetate (EVA), low density polyethylene (LDPE) and polyvinylidene chloride (PVDC) (vacuumed packed material) each having different oxygen permeability. AIIsamples were stored under refrigeration temperature (2 °C ±2) and each quality parameter was analysed at every three days interval (0, 3, 6, 9andl2days storage). The analysis includes thiobarbituric acid value (TBA), Total Plate Count (TPC), detection of Pseudomonas spp. and Salmonella spp. pH and moisture. Results showed a positive relationship of oxygen permeable films (EVA and LDPE) with increased TBA values, increased TPC, Pseudomonas spp. and a decrease of the moisture content of packaged meat during storage, and this was especially so after 6 days of storage. Vacuum packed meat did not give a good colour compared to those packed in high oxygen permeable films, but its low oxygen permeability could maintain the quality of the meat for more than 6 days. The anaerobic condition prevented lipid oxidation, restricted growth of Pseudomonas spp. and also decreased the pH values of meat. Salmonella spp. was not detected in all samples analysed.