Chilled poultry and livestock meat refers to meat that, following the slaughter of live animals under stringent inspection and quarantine protocols, undergoes a controlled cooling process to reduce its core temperature to 0~4 ℃. This temperature is consistently maintained during transportation and storage in accordance with good operational practices and hygiene standards. Chilled meat with texture, nutritional value, and taste closely resembling those of fresh meat is becoming increasingly popular among consumers. However, low temperatures during the storage and transportation of chilled meat cannot completely prevent the growth of microorganisms, and contamination from external sources can lead to rapid spoilage. This presents a significant challenge for the broader marketability of chilled meat. To address these issues and ensure the quality and safety of chilled livestock and poultry meat, governments have established relevant regulations and operational standards. Additionally, they encourage research into preservation technologies, including bacterial reduction, bacteriostasis, and enzyme inactivation methods, to extend the shelf life of chilled meat. In this paper, the safety standards for chilled meat, including standards related to bacterial reduction and bacteriostasis, have been reviewed, and current preservation techniques are evaluated. By comparing the standards set by various organizations and summarizing recent advancements in preservation technologies, this study provides valuable insights into the development and standardization of the domestic chilled meat industry.