Abstract: This study was to determine effects of ethyl maltol on color,p H,TBA and flavor characteristics of the fresh minced pork during the storage.The results showed that after 9 d,the a*,b*of the minced pork added with 0.03%ethyl maltol were increased by 28.41% and 13.52% in comparison with the control,and the TBA was decreased by25.71%,while the L*and p H showed no significant differences( p > 0.05).Additionally,the flavor of the minced pork was enhanced by the ethyl maltol with addition level of 0.005% ~ 0.03%,and the color was better with the lower addition.The results also indicated that the mingced pork with with 0.02% ethyl maltol combined with 0.03% VCand0.03% tea polyhoenl had better a*,which was increased by 21. 36%.