In order to investigate the changes of muscle protein in Ceramic pot sealed can meat,basic physicochemical methods and SDS-PAGE were used to analyze the changes in different processing and storage stages.The results showed that protease activity was zero after frying;The contents of non-protein nitrogen(NPN) and free amino acids(FAA) notably increased(P<0.01) and FAA reached to maximium(219.2mg/100g) at the end of frying.FAA declined slowly in the early stage and medium stage of the storage,and increased again to 0.616% maximum of NPN in the later storage time;after high-temperature frying,the protein contents(dry muscle) of sarcoplasmic protein and myofibrillar protein declined to 4.18mg/g and 4.70 mg/g,protein bands above 66 ku were completely disappeared,while the bands less than 16 ku were largely accumulated.Two new sarcoplasmic protein bands of 51 ku and 42 ku came out in the later storage time.The results indicated that protein changes in Ceramic pot sealed meat were mainly happened during frying,and it very slowly during the storage.