Abstract:The appearance and color of livestock and poultry meat products is the first impression of consumers on livestock and poultry meat products，and has a strong impact on consumer psychology. This experiment was conducted to study the skin color change trend of meat duck products and the effect of sodium hypochlorite on the skin color of meat duck.The tests showed that：（1）The red degree a*of duck skin showed an upward trend in the slaughter process，and the use of sodium hypochlorite could improve and maintain the red degree a* of duck skin in the pre-cold storage period，however，in the middle and later period of cold storage，the skin redness value a*decreased sharply. （2）The yellowness value b*of duck skin increased in the slaughter process，and the use of sodium hypochlorite could decrease the yellowness value b*of duck skin.（3）The skin brightness value L*of meat duck changed little in the process of slaughter，but decreased in the early period of cold storage，and tended to be flat in the middle and late period of storage.