Meat and meat products, which are rich in nutrients, are very susceptible to microbial spoilage. Modified atmosphere packaging and bioprotective bacteria as physical and biological preservation technologies can well maintain the color, nutritional value and freshness of meat and inhibit the growth of spoilage bacteria, thus extending the shelf-life of meat. In this paper, the gases commonly used in modified atmosphere packaging and the antimicrobial mechanism of bioprotective bacteria are introduced, and their combined application in meat preservation is reviewed. Future prospects for the combined application of the two preservation technologies are also discussed in order to provide a reference for the promotion of their combination as a food preservation method.