The pork loins after cooling flushing were irradiated at dose of 2.0,4.0,6.0k Gy using High-energy electronic Eradiating accelerator and then stored at 4 ℃ to estimate the changes of microbial,biochemical and protein attributes at each storage period (0d,5d,10d).The total bacterial counts of control group was 4.74 (lg C FU/g) at the beginning,While those of irradiated treated groups were 2.97 (lg CFU/g),2.83 (lg CFU/g) and 2.66 (lg CFU/g),respectively.The difference between control group and irradiated groups was significant.At earlier storage period,the TVB-N values and pH values of irradiated groups were significantly lower comparing with the control,but the difference was not significance at later storage period even those values were lower in the irradiated groups.Electron beam irradiation accelerated the lipid oxidation degree,increased the NPN content and protein solubility,but protein content was not affected.