Antistaling agent was prepared by mixing Nisin and Basil oil, and the shelf life of fresh pork was studied. The performance of antistaling agent was evaluated by detecting the change in TVB-N, total colony, pH, and TBARS. The results showed that the addition of the antistaling agent can effectively inhibit microbial growth and keep pork fresh; when the volume fraction of antistaling agent is 0.75%, the shelf life of fresh pork can be extended by 4 days; when the volume fraction of antistaling agent is 1%, the shelf life of fresh pork can be extended by 6 days.