Abstract: This paper used the electrostatic field combind with controlled freezing storage technology to preserve the pork,and examined the effects of electrostatic field on quality of pork. Some quality index changes were compared in drip loss and TVB-N. The results showed that the drip loss rate remained at a low level by electrostatic field combind with controlled freezing storage technology. And TVB-N value was slowed down to some degrees. In general, the electrostatic field combind with controlled freezing storage technology has a better preservation effect, which can extend the shelf life of the pork.

Key words: Pork, Preservation, Electrostatic field, Freezing storage