a type of freshness indicator was prepared by using bromcresol purple as a chemical dye to evaluate the freshness of packaged pork. The freshness indicators were placed respectively in 50, 100 and 150g pork packages. Pork freshness was assessed with total volatile basic nitrogen(TVB-N). Color changes of the indicators were expressed as total color difference(TCD) and sensory evaluation. In order to determine the validity of the freshness indicator, a kinetic approach was used to correlate the response of the indicators to the changes in freshness of pork. The results show that color changes of indicator correlated linearly with TVB-N values of pork and pork weights had no influence on indicator color changes. The color of indicator turning from yellow to green meant the pork deterioration. The indicator could be used to evaluate the freshness of pork.