To improve the color of pressurized frozen-thawed pork， this paper was carried out to study the effects of 0-0.4% L-ascorbic acid （L-VC） on the Hunter color values （L*， a*， b*） and pH value of lean pork of hind leg treated by frozen-thawed and high pressure （100-300 MPa）， and analyzed the change rules of myoglobin and its redox state in the experiment samples. The results showed that the addition of L-VC could significantly improve the a* and L* values of pressurized frozen-thawed pork during storage （P<0.05） and obviously reduce the pH value and myoglobin content （P<0.05）， and the association relationship among these parameters and their change rules were depended on L-VC addition amount， pressure level and storage time. The addition of L-VC would contribute to convert DeoxyMb and MetMb in the frozen-thawed pork treated by 100 MPa and 300 MPa into OxyMb， but lead to the transformation of OxyMb in the frozen-thawed pork treated by 200 MPa to DeoxyMb and MetMb. It could be seen that the addition of L-VC could be applied to improve the color of pressurized frozen-thawed pork during storage， and the improvement effect of sample color was better at longer storage time than at shorter storage time. The results of this work could provide technical support for solving the problem of color fading of meat products caused by high pressure.