Abstract: The objective of this study was to investigate the effect of different thawing methods on physic-chemical properties of shrimp pieces meat. The shrimp samples were treated with six thawing methods including static water immersion thawing,packaged water thawing,running water thawing,salt-water thawing,cold-storage thawing, and microwave thawing. Shrimp qualities were assessed by required times for thawing, chroma evaluation,water-retaining capacity,TVB-N,TMA-N and TBARS values. Results showed that different thawing methods had significant impacts on physic-chemical properties of shrimp pieces meat. Samples treated with packaged water thawing,cold-storage thawing and microwave thawing showed poor water-retaining capacity,higher color-browning degree,TBARS,TVB-N and TMA-N values. Salt-water thawing caused higher b*value, 20. 48 % loss of myofibrillar protein and decrease of water- retaining capacity. Among six thawing methods,static water immersion thawing and running water thawing could keep better quality of shrimp pieces meat based on better color,higher water-retaining capacity,lower degree of protein deterioration and lipid oxidation,thus being more appropriate thawing methods.