Emerging trends in ready-to-eat food market industry has given wide scope for development of a variety of innovative packaging materials and methods to extend shelf life and maintain quality. Laminates and nitrogen gas flushing are the most popular choice as a packing material and method respectively. Hence this study was conducted to evaluate the effect of nitrogen gas and laminate on shelf life of ready-to-eat mutton based snack. During storage, moisture and water activity increased and pH decreased irrespective of method of packaging. Statistically, there was significant (P<0.05) difference in moisture content and water activity between treatments (Aerobically packaged snacks-APS and Modified atmosphere packaged snacks-MAPS), days of storage and their interaction. There was no significant (P>0.05) difference between treatments i.e., modified atmosphere packaging and aerobic packaging. Initially TBA value decreased and thereafter increased throughout storage. In APS, redness decreases during the storage, however, in MAPS it decreases up to 15^th day and thereafter increased. Yellowness also increased significantly irrespective of the packaging. Results of the present study indicated that physico-chemical characteristics for MAPS were superior to APS.