In order to study the effects of very fast chilling on the myofibrillar proteins properties of chilled pork after slaughter， this study analyzed the effects of different very fast chilling treatments (very fast chilling -I group: chilling rate of 9.31 ℃/h； very fast chilling -II group: chilling rate of 14.43 ℃/h) on the myofibrillar proteins of the pork M. longissimus thoracis et lumborum muscles at 1， 2-5， 6， 12， 24 and 72 h after slaughter. The changes of myofibrillar proteins hydration (solubility and hydrophobicity)， gel properties (water-holding capacity gel)， oxidation properties (sulfhydryl content and carbonyl content)， myofibrillar miniaturization index and myofibrillar proteins degradation. The results showed that the hydrophobicity of myofibrillar proteins surface tended to increase， and the solubility， water-holding capacity gel， sulfhydryl content， carbonyl content and myofibrillar fragmentation index tended to decrease in the pork M. longissimus thoracis et lumborum muscles under different chilling treatments after slaughter. The amount of myogenic fibrin bound to bromophenol blue， gel water retention and carbonyl content were significantly lower in the very fast chilling -Ⅰ and very fast chilling -Ⅱ groups than in the control group (P<0.05)， while the very fast chilling -Ⅱ group was significantly lower than the very fast chilling -Ⅰ group (P<0.05)， and myogenic fibrin solubility and sulfhydryl content were significantly higher in the very fast chilling -Ⅱ group than in the control and very fast chilling -Ⅰ groups (P<0.05). In conclusion， the very fast chilling treatment group could improve the functional properties of chilled pork myofibrillar proteins and effectively inhibit protein oxidation， in which very fast chilling with a chilling rate of 14.43 ℃/h was the best chilling method. The results of the study aimed to provide a theoretical basis and data support for the application of very fast chilling technology in the industry.