While　it　is　easy　to　rotten　resulting　from　numerous　factors　including　the　enzyme　reaction　and　microbial　reaction　during　its　storage,　transportation　and　varied　fine　processes,　pork　is　one　of　the　main　meat,　products　daily　consumed　in　China,.　Consequently,　before　brought　onto　the　dinner　table,　the　pork　bought　from　the　market　may　be　not　fresh,　which　will　not　only　affect　the　taste　but　also　human　health.　Pork　freshness　is　considered　as　one　of　the　major　driving　factors　for　consumers　to　buy　or　not.　Therefore,　it　is　very　important　and　also　urgently　needed　to　detect　pork　freshness　in　situ　timely,　quickly　and　accurately　in　order　for　consumer＇s　food　safety.　Compared　to　traditional　physical　and　chemical　testing　methods　operated　in　laboratory,　the　novel　visible/near　-infrared　spectral　analysis　technology　for　detection　of　cold　fresh　pork　quality　has　attracted　wide　interest　recently,　due　to-features　quickness,　high　efficiency,　non-destruction　and　non-contact　of　the　visible/near-infrared　spectral　analysis　technology.　And　hence　it　is　more　suitable　for　food　safety　quick-detection.　However,　most　of　current　researches　have　focused　on　the　spectral　model　development　based　on　statistical　methods,　which　results　in　lack　of　physical　meaning　and　poor　applicability,　and　hence　hinders　the　application　and　popularization　of　the　spectroscopy　technology.　The　visible/near-infrared　spectral　features　of　pork　with　varied　freshness　were　investigated　in　this　paper.　On　this　basis,　a　pork　freshness　spectral　feature　index　(FI)　was　constructed　using　the　stable　absorption　property　of　pork　myoglobin　at　760　nm.　Additionally,　the　sensitivities　of　FI　to　spectral　resolution　and　signal-to-noise　(SNR)　were　analyzed　by　simulations.　Our　research　indicated　that　FI　was　simple　but　had　a　clear　physical　meaning,　and　can　become　a　good　proxy　of　pork　freshness.　Furthermore,　the　FI　showed　a　relative　low　dependency　on　the　spectrometer＇s　key　properties,　such　as　spectral　resolution　and　SNR.　It　may　work　well　as　long　as　the　spectral　resolutions　at　both　760　nm　and　adjacent　bands　are　better　than　10　nm,　and　the　SNRs　are　no　lower　than　45　:　1.　This　study　may　provide　a　scientific　basis　for　the　design　and　development　of　low-cost　and　handheld　portable　spectrometers　aiming　for　pork　freshness　quick　detection　in　consumer　markets.