Abstract: To improve the quality deterioration of pork during the cold chain logistics transportation, this study used pork tenderloin as the experimental material and compared the effects of applying high voltage electrostatic field (HVEF) and not applying HVEF (control group) on the preservation quality indicators such as total bacterial count, malondialdehyde content, freshness, color difference, storage loss, cooking loss, hydrogen proton density imaging of pork tenderloin and sensory evaluation under three temperature conditions of 4 ℃±0.1 ℃ refrigeration, 0 ℃±0.1 ℃ refrigeration and −0.5 ℃±0.1 ℃ ice temperature. The results showed that during the storage period, HVEF treatment could effectively inhibit the growth of microorganisms. The shelf life of pork stored at 4 ℃±0.1 ℃ refrigeration, 0 ℃±0.1 ℃ refrigeration and −0.5 ℃±0.1 ℃ ice temperature was extended from 8 days to 12 days, from 16 days to 18 days and from 18 days to 22 days, respectively, after HVEF treatment. At the same time, HVEF treatment could significantly delay the decline in freshness and reduce the growth rate of malondialdehyde content (P<0.05). The preservation effect of ice temperature combined with HVEF was significant (P<0.05). In terms of meat color, HVEF treatment could significantly increase the brightness of pork at 4 ℃ and significantly inhibit the yellowing of meat color at 0 ℃ and −0.5 ℃, maintaining the fresh red color of raw meat (P<0.05). The color difference of meat color remained stable at 0 ℃ and −0.5 ℃.In terms of water retention, HVEF treatment could significantly reduce storage loss at 4 ℃ and 0 ℃ (P<0.05). HVEF treatment could significantly reduce cooking loss in the early stage of storage at 4 ℃, 0 ℃ and −0.5 ℃ (P<0.05). In addition, HVEF treatment had no significant effect on the water content of the muscle. In conclusion, the combination of HVEF and low-temperature storage can effectively extend the shelf life of pork tenderloin and maintain its quality and freshness. Compared with conventional 4 ℃ refrigeration, the combination of HVEF and −0.5 ℃±0.1 ℃ ice temperature preservation has the best preservation effect and practical application value. This study provides theoretical support for the development of electric field-assisted low-temperature preservation technology, with the aim of providing new methods and technical paths for the storage and cold chain logistics transportation of pork.