Objective: In order to understand the influence of different storage temperatures on lard oxidation, a temperature-based lard oxidation kinetic model was constructed to realize the rapid prediction of temperature-based lard quality. Methods: Stored the lard at 50, 60, 70 ℃. During lard storage, the peroxide value （POV） of lard fat, Thiobarbituric acid value （TBARs） and acid value （acid value, AV） and other indicators were regularly measured, and the oxidation kinetic model between each indicator and storage temperature and storage time was established. Results: Under the same temperature, the oxidation degree of lard deepened with the increase of time, and the oxidation rate increases with the increase of temperature; the changes of lard peroxide value, thiobarbituric acid value and acid value in the reaction were more consistent with one another. First-order kinetic model, the activation energies obtained by Arrhenius equation were 15.718 2, 21.255 0, and 2.299 6 kJ/mol, respectively. The model verifies that the correlation coefficient between the actual measured value and the predicted value was relatively high. Conclusion: During the storage of lard at different temperatures, its oxidation deepens to varying degrees with time. A model that can quickly evaluate and predict the degree of oxidation of lard in different temperature ranges has been established, and the lard should be stored as low as possible during the process of lard storage.