In order to clarify the relationship between moisture change and protein denaturation during pork roasting and its texture, the effects of different baking temperatures on the texture of pork mash were studied, combined with low field nuclear magnetic resonance and ATR-FTIR technology analyzes moisture changes and protein denaturation during baking. The results show that: (1) baking temperature has a significant effect on the shear strength and texture of pork, 65 ℃ is the key heat treatment temperature affecting pork tenderness. (2) Baking at 65 ℃, with the extension of heating, T₂₁ T₂₂ and T₂₃ were gradually shifted to the left, and A₂₂ was significantly decreased (P＜0.05). The secondary structure of pork protein α-helix and β-fold content was significantly decreased (P＜0.05), and β-turn and random curl were significantly increased (P＜0.05). (3) The non-flowable water, protein secondary structure and texture were significantly correlated (P＜0.01).