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Meat quality and safety losses may occur as a consequence of microbiological, enzymatic and chemical changes during meat storage. In this study, a hyperspectral imaging technique was developed to achieve fast, nondestructive and objective determination of the microbial spoilage of pork based on the indicator of total viable counts (TVC). Fresh pork was purchased from a local supermarket and stored at 4C for 1-15 days. Totally 34 samples were used in the experiment and 2-4 samples were taken out randomly each day for collecting hyperspectral images and reference microbiological tests. [*abstract continues following Introduction...]