To explore the dominant flora of chilled fresh pork in the process of spoilage and to understand the succession law of bacterial community. Fresh pork was refrigerated in a non-sealed package until completely spoiled， sampled once a day （total 10 days）， to determined the pH and TVB-N content of the daily samples， and then sequenced all of samples by using 16s rDNA， analysis of bacterial diversity， community composition and succession law. And explore the correlation between bacterial abundance and corruption indicators. According to the analysis of Alpha diversity， the bacterial abundance and diversity of pork in the refrigeration process generally decreased in the form of 'three steps'， and the highest abundance and diversity was at D3. At the level of phylum， the dominant bacteria are Proteobacteria， Firmicutes and Bacteroidetes. At the order level， the dominant bacteria were Pseudomonadales and Enterobacteriales. At the genus level， the dominant bacteria were Pseudomonas spp.， Acinetobacter spp， and Pantoea spp. Through the analysis of the relative abundance change of each genus， it was found that Pseudomonas spp. had an alternate relationship with Enterobacter spp. and Serratia spp. Through the correlation analysis of the relative abundance of bacteria and the content of putrid substances， it was found that the relative abundance of Raoultella spp. and Citrobacter spp was strongly correlated with the content of TVB-N.