Abstract: Thawing is the process of melting ice crystals formed in raw meat into water and restoring its pre-freezing state. The effects of thawing on meat quality are mainly in the aspects of water holding,color,tenderness and texture properties. Quality change is the external manifestation of muscle protein structure change. This paper briefly describes the advantages and disadvantages of the common thawing methods in meat products. By analyzing the changes of protein structure in thawing process,this paper explained the mechanism of thawing method causing meat quality changes,and provided theoretical support for the correct selection of thawing methods and the improvement of raw meat quality.