Abstract: In this paper, the longissimus dorsi of chilled pork with pallet packaging as raw material, was storage away from light 0, 1, 3, 5, and 7 d at 4℃, then been made into pork batters. The changes of pH, color, cooking yield, texture and rheological properties of pork batters were analyzed, and the effect of the different cold storage times on the gel characteristics were studied. The results showed that the pH, color, cooking yield and texture of pork batters were significantly decreased (p<0.05), and the L^* values and cooking yield were not significantly different (p>0.05) between 0, 1 and 3 d, that indicated the gel characteristics of pork batters were decreased with storage time increasing. The rheological results were found that the G' of 0, 1 and 3 d were not significantly different (p>0.05) at 72℃, and the G' of 0 and 1 d was the biggest over 72℃. To sum up, the pork batters had better gel properties before cold storage 3 d at 4℃.