For investigating the changes in flavor characteristics of pork product during cold-storage,longissimus from Rongchang(RC) and PIC pig were processed at 100℃,120℃ and 180℃ respectively,and then kept in the dark at 4℃ in oxygen permeable bags for 0,3 or 6 days.the sensory characteristics in flavor of all samples were analyzed,and then Partial Least Squares Regression(PLSR) analysis was applied.The results showed that the warmed-over flavor(WOF-F) significantly increased while the meat-like and pork-characteristic flavor markedly decreased in samples during cold-storage.Analysis of PLSR showed that 54%,34% and 3% of the validated total variation in flavor characteristics was revealed as relevant to cold-storage time,processing method and pork breed respectively.Therefore,the changes in flavor characteristics of samples during cold-storage were mainly affected by storage time and processing method.While the breed of pork contributed a little.