Objective This study investigates the effects of Gnaphalium affine extract GAE and sodium pyrophosphate PP on the gel properties of pork myofibrillar proteins MPs . Methods In a simulated Fenton oxidation system pork myofibrillar proteins were used as the research subject. Heat-induced pork MP gels were prepared by adding different concentrations of GAE and PP. By analyzing the changes in characteristics such as the cooking yield water-holding capacity whiteness gel strength texture rheological properties and microstructure of the gels the effects of the changes in cross-linking patterns induced by the synergistic antioxidant action of different concentrations of GAE and PP on the gel properties of pork myofibrillar proteins were investigated. Results Compared with adding GAE alone the addition of 0. 2 mg / g protein GAE combined with 1 mM PP significantly improved MPs gel properties cooking yield increased by 8. 66% water-holding capacity by 5. 48% and whiteness by 5. 01% P < 0. 05 . While GAE addition partially disrupted the gel network structure an appropriate level of PP effectively mitigated this structural damage. The GAE-PP combination significantly enhanced gel strength hardness and viscoelasticity P < 0. 05 counteracting the negative effects of protein oxidation and reinforcing the protein gel system. Gels containing both GAE and PP exhibited higher storage modulus G′ and loss modulus G″ than those with PP alone. Microstructural analysis further revealed that excessive PP caused severe network collapse resulting in a coarser more porous gel structure. Conclusion The combination of GAE and PP at appropriate concentrations exerts a synergistic regulatory effect on the gel properties of pork myofibrillar proteins.