In order to prolong the shelf life of chilled pork during cold storage,the preservation effects of different concentrations of tea polyphenols combined with chitosan on chilled pork were studied.The total bacteria count,TVB-N value,pH value,color and TBA value were used to evaluate the pork quality during cold storage.The results showed that the hair tail covered with 0.7% tea polyphenols combined with 1.0 % chitosan had the best quality,significantly better in quality than both uncoated one and the one only covered with chitosan.The shelf life of chilled pork treated with 0.7% tea polyphenols and 1.0 % chitosan was extended to 16 days.