pH-shifting is a simple and efficient method for protein isolate.In this study, the effects of pH-shifting (pH 3.0-5.5，pH 12.0-5.5)on myofibril protein properties of rabbit meat were studied.The results show that: pH-shifting, whether acid treatment or alkali treatment, could lead to certain changes in the properties of myofibril proteins in rabbit meat.Both acid and alkali treatment caused solubility decreased and turbidity increased, but the alkali treatment was more obviously.Total sulfhydryl content, emulsifying activity and emulsion stability of myofibril protein decreased after acid and alkali treatment.But the surface sulfhydryl content had no significant change.pH-shifting also resulted in the decrease of gel quality.Myofibril treated by alkali has the lowest gel strength and water holding capacity.But gel whiteness changed little after acid and alkali treatment.In general, properties of myofibril protein had smaller change by acid treatment.Therefore acid treatment is more suitable for rabbit protein isolate.