Objective To investigate the quality changes of dried pork slices under different temperature storage conditions and to predict their shelf life.Methods Hardness, color parameters (L^* value, a^* value, b^* value), and sensory quality of dried pork slices were investigated under storage at 25, 35, 45, and 55 ℃. Pearson correlation analysis was performed for each index, and the key index was fitted using a dynamic model. Combining the Arrhenius equation with the Q₁₀ model, a shelf life prediction model was established.Results Under storage at 25, 35, 45, and 55 ℃, the a^* value of dried pork slices decreased from 14.79±0.08 to 9.99±0.10, 6.88±0.15, 4.90±0.25, and 4.11±0.06, respectively. Pearson correlation analysis identified a^* value as the key factor for establishing the Arrhenius prediction model. The obtained first-order kinetic equation was A=A0e-10 169 881.35 t e-6 604.58/T. At 45 ℃, the relative error of the shelf life prediction model was less than ±1%.Conclusion With prolonged storage, the quality of dried pork slices gradually declined, mainly reflected by changes in color, and the higher the temperature, the faster the decline. The shelf life prediction model based on a^* value as the key index was reliable. According to the model, the theoretical shelf life of dried pork slices at room temperature (25 ℃) is 543 days.