Rabbit meat, as a high-quality white meat with high protein, low fat, and low cholesterol, ranks among the world's leading in terms of production and sales scale in China. To meet the demand of the prepared food track, a preconditioned Zanthoxylum armatum-flavored rabbit meat slice was developed. The effects of three refrigeration temperatures (1℃, 4℃, and 7℃) on total volatile basic nitrogen (TVB-N), total bacterial count, coliforms, pH value, sensory quality, and color of rabbit meat slices during storage were investigated. The results showed that both storage time and temperature had significant effects on the quality of rabbit meat slices. With the extension of storage time, TVB-N content, total bacterial count, and coliforms increased continuously, pH value first decreased and then increased, and sensory quality deteriorated gradually; the higher the temperature, the faster the deterioration rate. Regarding color parameters, the decreases in L* (lightness) and b* (yellowness) values intensified with increasing temperature, while a* (redness) value first decreased and then increased, followed by abnormal reddening in the late storage period. Based on Chinese national standards and sensory thresholds, a shelf-life model was established by combining the Arrhenius model with kinetics, using TVB-N as the core indicator. The predicted shelf lives were 12.1 days for the 1℃ group, 10.5 days for the 4℃ group, and only 9.5 days for the 7℃ group.