Abstract: The objectives of this article were to study on effects of the conventional chilling method(45 min post mortem, (3±0.5)℃, 0.4 m/s, air chilling for 24 h) and the two-stage rapid chilling method(35 min post mortem, -20℃, 2 m/s, air chilling for 1.5 h; (3±0.5)℃, 0.4 m/s, air chilling for 22.5 h) on chilled pork color and quality grading. pH value, temperatures, instrumental color features (L^*, a^*, b^*) and sensory color scores of chilled pork were measured to determine the correlations among them and make quality grading. The results showed that for the conventional chilling method, T_45min was correlated(p＜0.01) with pH_45min(-0.37), L^*(0.45) and color score(-0.39) and color score was most significantly correlated(p＜0.01) with L^*(-0.80); the percentage of PSE pork was 18.6% and those of RFN pork and DFD pork were 80.4% and 1.0%, respectively. For the two-stage rapid chilling method, temperatures of chilled pork at the early post mortem time were significantly reduced(p＜0.05) and pH values dropped slowly; the percentage of PSE pork was reduced to 12.0% and that of RFN pork was increased to 87.0%, that of DFD pork was still 1.0%. The results indicated the two-stage rapid chilling method could improve chilled pork color, thus improve pork quality.