Abstract: Abstract：Study on the pH values, protein solubilities, dynamic viscoelasticities and gel properties (gel water hold capacity(WHC), gel strength, gel elastic) of fresh, chilled and frozen porcine longissimus muscle and their comparison had been made. The results showed that pH value and protein solubility of fresh meat were the highest, and the gel properties and dynamic viscoelasticities were better. The pH value and protein solubility of chilled meat were relatively low, and their gel properties and dynamic viscoelasticities were both inferior to that of fresh meat. The pH value and protein solubility of frozen meat were the lowest, WHC and dynamic viscoelasticities were the worst, but the gel strength and gel elastic of frozen meat were both lower than that of fresh meat and higher than that of chilled meat. So that, refrigerate processing damaged the functional properties of meat, and functional quality of the fresh meat was relatively the best.