Electronic nose technology was used to identify freshness of chilled pork.Electronic nose was used to investigate change of volatile component of chilled pork under different storage periods and temperatures.Method of principal compounds analysis(PCA) and discriminate factorial analysis(DFA),the changes of physical chemistry index such as aerobic bacterial count and total volatile base-nitrogen(T-VBN) were used to assess the freshness.The shelf life of chilled pork at two storage temperatures(283 and 277K) was 2 days and 5 days respectively.The odor fingerprint based on the analysis of PCA and DFA was obtained.The inflexion of the time changes in the distribution of smell were consisted with the shelf life.Conclusion:,the fingerprints of PCA and DFA analyzed by electronic nose well identified the freshness and shelf life of chilled pork.An approach of assessing chilled pork freshness and shelf life by sensory array fingerprint analyzer was established.