The moisture content,WSN,shear force,hardness,pH value,TVB-N,TBA and total bacterial counts were used as indexes for this study.Effects of intermittent microwave combined heat treatment on fresh-keeping quality of marinated pork were studied.The results showed that this unique heating method significantly inhibited the total bacterial counts,increased the contents of TVB-N and pH values,improved the contents of WSN during the early stage of the storage,and significantly reduced moisture loss of marinated pork,kept the original shear force and hardness of marinated pork.The method benefits the mouthfeel of the pork,but increases TBA value,which therefore causes speedy fat oxidation.