Abstract: Uniform design experiment was adopted to study the effects of freezing rate, thawing rate and individuals on water holding capacity and ultrastructure of pork. Results show that the effect of thawing rate on thawing loss rate is nonlinear, and there is an optimum thawing rate to decrease the thawing loss rate; The main factor that affect cook loss rate is not thawing rate but freezing rate, and different individuals have significant effect on cook loss rate; Water holding capacity is correlated to different individuals, and is independent of freezing rate and thawing rate; Thawing rate has some effect on total protein solubility with monlinear relationship, and other factors considered have no effects on it; Freezing and thawing have bad effects on the ultrastructure of thawed meat, the quicker the thawing rate, the worse the effect.