Effects of different packaging conditions on quality of marinated chicken drumsticks stored at 4C were investigated. Chicken drumsticks were marinated and packaged in vacuum, aerobic or modified atmospheres (M1: 0% O-2 + 70% CO2 + 30% N-2 and M2: 5% O-2 + 70% CO2 + 25% N-2). Microbial (total viable count, lactic acid bacteria, yeasts and molds), chemical (thiobarbituric acid-reactive substances, pH) and sensory analyses (odor, color, texture, flavor, overall acceptability) were conducted during storage. Modified atmosphere packaging (MAP) decreased yeast and mold, lactic acid bacteria and total viable counts. Oxidation was inhibited by reduced O-2 and elevated CO2 in the packages. There was no significant difference between the effects of modified atmosphere packages containing 0% O-2 (M1) and 5% O-2 (M2) on microbial counts and lipid oxidation. The overall quality of marinated chicken drumsticks was maintained best with MAP (both M1 and M2) during 15-day refrigerated storage.