Mechanically deboned pork (MDP) is used a great deal in further processed products as an economical lean meat ingredient. Because it must be frozen to prevent rapid spoilage, loss of protein functionality occurs due to freezing and frozen storage. The use of maltodextrins and corn syrup solids was shown in this study to protect proteins in MDP from freezing damage and increase the functionality of the proteins during processing. Because these cryoprotectants easily are incorporated into MDP before freezing, the use of cryoprotectants offers the industry a significant potential improvement in quality of MDP.