The effects of different thawing methods on the quality of pork patties and the degree of protein oxidation was explored. The conditioned pork patties were frozen at -18 ℃, and then the frozen meat patties were thawed by four different thawing methods namely air thawing, refrigeration thawing, running water soaking and salt water soaking, respectively. The effects of different thawing methods on meat patties quality and myofibrillar protein oxidation were analyzed by the water retention properties (thawing loss rate, centrifugal loss rate), pH, TBARS value, TVB-N value, carbonyl content, sulfhydryl content, protein solubility, and SDS-PAGE gel electrophoresis. The results showed that thawing methods had a great effect on the water retention of the prepared pork patties. Air thawing and refrigeration thawing showed the best water retention, the thawing loss was 5.03%-5.75%, and the centrifugal loss was 31.02%-32.19%. At the same time, thawing of air, salt water and running water caused significant increase of the value of TVB-N (P<0.05), especially the value of TVB-N was increased to 3.17 mg·100 g-1 by salt water thawing, but the effect of thawing on pH value, TBARS value and color difference of the prepared meat patties were not significant (P>0.05). Through the determination of the oxidation degree of myofibrillar protein, it was found that thawing methods could increase the carbonyl content of myofibrillar protein, decrease the sulfhydryl content and solubility, confirmed by SDS-PAGE electrophoresis. Comparing the thawing methods used, the oxidized degree of myofibrillar protein in refrigeration thawing was thelowest, so the quality of prepared pork patties could be well maintained. This study provides a theoretical basis for the selection and optimization of the freezing thawing process of frozen meat products for the actual production.