Abstract: As sterilization factor with alcohol disinfects,far-infrared-ray dehydration, ultraviolet-ray sterilization, vacuumpacking, dealing with the fresh pork that slaughtered,then keeping them fresh under the condition of 3℃,evaluate through the senseorgan,pH value,content of nitrogen of base salt of volatility,Aw,acidity,seepage of sap and total amount of bacteria while storing,the result indicates that four factors in coordination with their own function for lengthening the freshness period of pork haveobvious effect.Alcohol disinfects, then dehydrate 10min with far-infrared-ray under the term of 45℃ or dehydrate 20min withfar-infrared-ray under the term of 35℃, sterilize 20min with ultraviolet-ray after dehydration,and carry on vacuum packagingand refrigerate is the best preconditioning way to lengthen the freshness period of pork.

Key words: alcohol disinfects, far-infrared-ray dehydration, ultraviolet-ray sterilization, vacuum packaging, refrigerationg in low temperature