Effects of temperature, light and time of storage on the physicochemical (gas composition, pH, extract release volume (ERV), exudate and TBA) and sensory (appearance and off-odor) changes of vacuum- or nitrogen-packed meat loaves were examined at intervals during 49 d of storage at −4, 0, 3 and 7°C under dark and lighted display. Meat loaves stored at −4°C did not exhibit significant changes during 49 d of storage, but extending duration and increasing temperature above 0°C had a significant effect on the shelf-life of meat loaves, regardless of treatments. Appearance and off-odor changes were not related to those of ERV, exudate and TBA, but significant relationships were noted between CO2, pH and sensory changes. Overall, nitrogen packaging significantly improved appearance by retarding the greenish discoloration of meat loaves. Light increased the frequency of green discoloration of vacuum-packed samples after 28 d at 0, 3 and 7°C as compared to nitrogen-packed samples.