Abstract: In this study,immersion using warm water was introduced to remove the off-flavor from raw pork for improving its hygiene quality for further process. Both of the operation temperature and time were optimized according to variation of several physical and chemical properties of the pork sample,including color,weight loss,and morphology of fat cells,as well as p H and COD_cr of the water extract after immersion. Results showed a significant removal of the off-flavor from pork after an immersion at 50 ℃ for 20 ~40 min. Under this condition,the color of meat turned to light yellow while morphology of the fat cells was well protected with a weight loss of less than 2%. It was indicated that immersion using warm water was an efficient and easy method for removal of the off-flavor from pork sample.