Abstract: In order to obtain a better preservation of pork at 0℃, Allyl isothiocyanate ( AITC) and vacuum was applied into preservation of pork at 0℃ separately and conjunctively. Its effectiveness was assessed by some biological and physical index including total bacterial count, pH, sensory characteristics, water loss, color difference parameters. The results showed that total bacterial count and pH of the group treated with AITC and vacuum was still ranged in the second fresh degree after 24- days- storage.In the early time, antibacterial action of the group treated with AITC and vacuum was not better than the group of AITC alone group, but it came out to be better than the group of AITC alone during later preservation stage.The application of AITC combined with vacuum produced a further low value of water loss and a better preservation of elasticity and color, which also postponed the rise of pH and the decrease of a*value respectively.Sensory characteristics always could be accepted by consumers during the whole storage. It indicated that there was a synergistic effect of AITC and vacuum. In a conclusion, AITC combined with vacuum was the best preservation method in this experiment compared with AITC or vacuum treatment alone and the control.