Abstract: The purpose of this study was to evaluate the potential of calcium ascorbate used as a partial substitute for sodium chloride( Na Cl) in raw material. Pork tenderloin was used as the research object in this study and the percent of substitution of calcium ascorbate were 5%,10%,15%,20% with an equivalent ionic strength to that of the control.Results showed that calcium ascorbate had no significant effect on cooking loss,products yielding,water holding capacity( p > 0.05).A significant increase in redness and cohesiveness and a significant decrease in lightness,and no significant differences in hardness、springiness、resilience、chewiness and sensory evaluation were observed among the treatment and the control group. Calcium ascorbate can be used as a substitute to reduce the Na Cl content in meat products while maintaining the quality of meat products,and the optimal ratio was10% ~15%.