Abstract: Chilled pork was treated with a compound preservative composed of tea polyphenols, pomegranate peel extract and vitamin C. The sensory quality of chilled pork was optimized through L9 (34) orthogonal tests, combining with sensory evaluation method of fuzzy-synthetical evaluation. The results showed that the compound preservative had a better effect to keep meat fresh with 0.50% tea polyphenols, 1.0%pomegranate peel extract and 0.4%vitamin C, respectively. At 6thd, the b*/a*, MDA and TVB-N of chilled pork were 0.41, 0.20nmol/mg prot and 10.28mg/100g respectively. The MDA and TVB-N were lower markedly than the control group, which was 0.42nmol/mg prot and 16.15mg/100g at 12th, the sensory evaluation score of chilled pork was 8. 7, which was belonged to gradeⅡ.