Abstract: To explore the effects of different freezing and thawing methods on the quality of pork. The thawing loss rate, p H, TBARS value, protein solubility, microstructure and the taste were measured to evaluate the quality of pork.Pork was frozen at-18, -27, -70 ℃ respectively, and each freeze group of the frozen meat was thawed at 4 ℃, 25 ℃ ( in water) , 25 ℃ ( in air) after 3 days storage.The results showed that the effect of freezing and thawing methods had different influence on pork quality.By multi-factor variance analysis, thawing loss and protein solubility were significantly ( p < 0.05) influenced by freezing and thawing methods.The p H value was not influenced by freezing and the thawing methods, TBARS values were significantly ( p <0.05) influenced by thawing methods.For the taste, the effects of thawing methods were greater than that of freezing methods.Freezing at-70 ℃ and thawing at 4 ℃ could keep the quality of pork meat.