The chilled pork was soaked in nisin solution, and the distilled water as a control. The chilled pork was packaged in polyethylene membrane after drying in the air and stored at 4℃. The changes the value of TVB-N, pHand total bacteria count and sensory index of the chilled pork were measured during chilled storage. The results showed that nisin could significantly reduce the production of TVB-N, slow down the increase of pH, inhibit the in-crease of total bacteria count and improve the sensory index of the chilled pork. Nisin had a good effect on the preservation of chilled pork and could extend its shelf life.