Abstract: Taking water content and water activity as evaluation indexes, the optimum proportion of sodium lactate, glycerin, sorbitol and trehalose in preserved pork was determined by single factor and L₉（3⁴）orthogonal test. The dried pork slice was prepared according to the formula and then stored at 20 ℃ for 0, 15, 30, 45, 90, 120, 150 and 180 days. The water content, water activity, red value, total bacteria and mould number of the dried pork slice were determined, and the quality changes during storage were analyzed. The results showed that when 0.16% sodium lactate, 2% glycerol, 0.015% sorbitol and 1% trehalose were added in the processing of preserved pork, the moisture content of the product was 16.79%, and the water activity of the product was 0.677. During storage at 20 ℃, the number of moulds and total bacteria accorded with the national standard. The moisture content, water activity and red value gradually decreased. The shelf life of the product was 90 days, which was determined by sensory evaluation. At this time, the moisture content was 25.8%, the water activity was 0.778, and the red value was 19.8.

Key words: dried pork slice, quality modifying additive, quality improvement, optimization, storage characteristics