The chemical, physical and microbiological(the amount of bacteria) indexes of chilled meat were tested, and its organoleptic characteristic was also described qualitatively in the experiment. The physical and chemical indexes include pH, water holding capacity(WHC), tenderness (cutting force), the content of IMP and freshness (TVB-N value, Kvalue). The chilled meat used in the test was sampled from practical production line and supermarket at five different time points. The results showed that the chilled meat had beendisplayed in supermarket for three days was in the later period of rigor mortis,and its freshness accorded with the standard of the First Grade fresh pork introduced in the related paper. Compared with the initial condition of post-slaughter, the tenderness changed little,while the content of IMP increased and the flavor improved greatly.