Abstract: The changes in p H,fat oxidation and protein hydrolysis by microorganisms,microorganisms amount,textural properties and sensory quality of pork sample were investigated by using fresh pork shoulder salted by compound substitutional salts as research material.Results showed that: p H of samples changed insignificantly( p> 0.05) and the p H of samples salted by substitutional salts was lower than that of control sample during storage;thiobarbituric acid( TBA) value of samples salted by substitutional salts was higher than that of control sample and increased obviously after 6 weeks storage( p < 0.05),but it was still in the limitation; volatile base nitrogen( TVB- N)value of samples salted by substitutional salts was lower than that of control sample and increased obviously after6 weeks storage( p < 0.05); the textural parameters of samples were decreased a little during storage and the hardness,springiness,chewiness and shear force value of samples salted by substitutional salts were significantly higher than that of control sample( p < 0.05); the sensory quality of samples salted by substitutional salts declined gradually,and the taste and mouthfeeling marks were obviously lower than that of control sample( p < 0.05). In conclusion,salt reduction treatment has an impact on the storage qualities of pork,especially TBA value,textural parameters and sensory quality.