Frozen storage is an important preservation method for meat and meat products. In this study, we investigated the effects of freeze-thaw cycles on the nutrient composition of porcinelongissimus dorsimuscle, and analyzed the changes of protein, fat, amino acid, fatty acid and trace element in the process of pork freeze-thaw cycles. The results showed that the contents of water, crude fat and crude protein were significantly decreased (P< 0.05) with freeze-thaw cycles, and the contents of ash did not change significantly (P> 0.05).WTAA,WEAAandWNEAAwere significantly decreased (P< 0.01),WEAA/WTAAwas about 40% andWEAA/WNEAAwas more than 60%. The first limiting amino acid for first freeze-thaw treatment was Met + Cys, and the remaining freeze-thaw cycles treatment were Val, the essential amino acid index (EAAI) was 73.71 ~ 77.42. SFA and PUFA did not change significantly in the first freeze-thaw (P> 0.05), and decreased significantly after the second freeze-thaw (P< 0.01), while MUFA did not change significantly (P> 0.05). The contents of Mn and Mo did not change significantly (P> 0.05), and the contents of other trace elements were significantly decreased (P< 0.05). Therefore, freeze-thaw cycles significantly affected the nutritional value of pork.