Abstract:This study systematically evaluated the quality variation patterns of fresh pork stored at three different temperatures of 10 ℃，4 ℃，and -1 ℃，focusing on physicochemical properties，microbiological indicators，and oxidative stability. The results showed that with increasing storage time，all pork samples exhibited quality deterioration，including moisture loss，color degradation，and decreased water-holding capacity. Under the 10 ℃ condition，accelerated microbial growth and enhanced enzymatic activity led to a rapid decline in quality，limiting the shelf life to only 4 days. Although storage at 4 ℃ could partially delay microbial growth and oxidative damage，it remained insufficient to maintain the long-term stability of pork quality. In contrast，-1 ℃ superchilling storage significantly inhibited microbial metabolism and slowed down lipid and protein oxidation processes，effectively extending the shelf life to 16 days. In summary，superchilling storage demonstrates significant advantages in prolonging the shelf life and maintaining the quality stability of pork.