Abstract: In order to find methods to decrease purge loss of chilled meat, different parts of pork muscle were used as experimentmaterials. The pH volume and purge loss were measured under the same processing conditions at different time. The obtainedresults strongly suggested that the different parts of pork muscle had different postmortem pH decline rate and ultimate pH, anddifferences between some muscles were statistically highly significant (p<0.01). The higher postmortem pH decline rate andthe lower ultimate pH meant the higher purge loss.

Key words: pH volume, purge loss, chilled meat