This study was performed to determine the effect of two types of modified atmosphere packaging (MAP) materials, polyamide/polyethylene (PA/PE), polyamide/polyethylene/ paper/aluminum foil (PA/PE/P/AL) and modified atmosphere conditions on the shelf-life of chicken patties. Where, the samples of chicken patties were packaged in PA/PE under air (A1), modified atmosphere condition 100% CO₂ (B1) and 50% CO₂+ 50% N₂ (C1); or packaged in PA/PE/P/AL under air (A2), modified atmosphere condition 100% CO₂ (B2) and 50% CO₂+ 50% N₂ (C2). The samples were stored at 4±1^oC for 30 days and evaluated for various physio-chemical, microbial and sensory changes. Rapid degradation in chemical and physical composition was occurred in preserved chicken patties under air condition either in PA/PE or PA/PE/P/AL at 4±1^oC during 10 days. There were significantly decrease in microbial load in samples B1, B2, C1and C2 compared with samples A1 and A2 at 10^th day of storage. Chicken patties samples in PA/PE or PA/PE/P/AL with 50% CO₂+ 50% N₂ had the highest values in all sensory attributes. It could be established that the MAP conditions of 50 % CO₂ + 50 % N₂ (C1 and C2) were the most suitable conditions for preserving the chicken patties for up to 30 days at 4±1^oC compared with control samples A1 and A2 which acceptable for less than 10 days.