This work aims to study the effect of inulin natural compound preservative on chilled pork, and provide experimental data for fresh keeping of chilled pork. Based on the sensory evaluation of chilled pork, the formula of inulin natural compound preservative (including inulin, chitosan, tea polyphenol and Nisin) was optimized by single factor ex-periment and response surface methodology. And its effects on sensory quality, pH value, drip loss rate, oxidation degree of fat (TBA value) and total bacteria count of chilled pork during storage were investigated. The optimal formula of inulin natural composite preservative was obtained, including 35.2 g/L of inulin, 21.5 g/L of chitosan, 9.5 g/L of tea polyphenol and 0.16 g/L of Nisin. The optimized inulin natural composite preservative can improve the sensory quality of chilled pork, reduce drip loss, slow down the increase of pH and TBA value, inhibit the growth rate of bacteria,. It can also prolong the shelf life of chilled pork more than 6 days at 4 ℃. The inulin natural compound preservative can effectively maintain the commercial value of chilled pork, and can be used to preserve the chilled pork.