Influence of raw pork meat’s qualities on the storage characters of the chilled pork

Six raw pork meat samples from different origins were packaged with PE/PA vacuum-packaging bags after treatment of preservatives. Then, the refreshing effects of the samples were studied when they were stored at 0～4℃. During refrigeration storage, first 15 days every 3 days and 15 days later every day, sensory evaluation was performed, TVB-N values and total bacterial accounts were determined, and protein sediment was tested .The results showed that the better the raw pork meat’s quality was, the longer it could be stored.