As a novel green cold sterilization technology, low-temperature plasma has great potential application in food storage and preservation. In this paper, a low-temperature plasma discharge technology was adopted to treat the surface of cold fresh pork, and its bactericidal effect was observed by changing the discharge power and exposure durations, which indicated that the total number of colonies could be reduced by 2 log values under the optimized treatment process of (400 W, 30 s). The quality test showed that the volatile basic nitrogen (TVB-N) value of the treated group was significantly lower than that of the untreated group, reaching 7.38 mg/100 g after storage for 5 days compared with 9.67 mg/100 g for the untreated group. PH value and juice loss rate was decreased into a certain degree level after plasma treatment, indicating that plasma treatment inhibited the activity of endogenous enzymes to some extent and delayed the freshness reduction of cold fresh pork. It can be seen that, low-temperature plasma has an obvious inhibitory effect on microorganisms on the surface of fresh cold pork, and has no negative effect on pH and juice loss rate, which can prolong the storage and preservation period.