Abstract:Chilled pork is favored by consumers due to its superior nutritional value and fresh taste.However,the safety and edibility of chilled pork can be compromised during storage due to microorganisms in the environment and a series of biochemical reactions.This study investigated the dynamic evolution of key quality parameters of chilled pork stored at 4 ℃.The results showed that the quality of pork deteriorated gradually during storage,with water loss and color change.The ultraviolet fluorescence response increased significantly from the 7th day,and the color difference value （ΔE） reached the visually recognizable threshold （ΔE>3.0） of 3.97 on the 8th day.The electronic nose sensor array detected a characteristic amine signal jump on the 7th day,confirming early deterioration of flavor quality.Key safety indicators showed regular breakthroughs：The total viable count （TVC） and thiobarbituric acid reactive substances（TBARS） values reached 6.17 lg CFU/g and 0.512 mg/kg respectively on the 7th day.The total volatile basic nitrogen （TVB-N） reached 20.16 mg/100 g on the 7th day of storage,exceeding the critical limit （15 mg/100 g）.The pH exceeding the critical limit （6.2）on the 8th day.Overall,the shelf life of chilled pork stored at 4 ℃ was less than 7 days.