The work aims to investigate the effect of cold plasma sterilization on the hemoglobin (Hb)-induced lipid oxidation in the rinsed pork model, so as to provide a theoretical basis for maintaining the maximum balance between sterilization and meat qualities. With fresh pork as experimental materials, dielectric barrier discharge (DBD) plasma was employed to evaluate the effect of various voltages and treatment time on the total number of colonies and lipid oxidation in pork. By the rinsed model, the synergy effect of plasma and Hb on the lipid oxidation of the model was further explored. The sterilization rate of fresh pork after plasma treatment reached 94.50%, without causing significant effect on the lipid oxidation of pork. The reactive oxygen species in plasma promoted the oxidation of the heme iron ions in Hb, and plasma treatment led to decrease of the pH in the system, resulting in a decrease in the aerobic capacity of Hb and significantly accelerating the lipid oxidation rate of the system. In general, when plasma is applied to the sterilization of fresh meat, the blood residue of carcass should be reduced as much as possible, and the effect of plasma on the oxidation of meat lipids should be reduced from the source.