This study was undertaken in order to observe the differences cf the changes in the water-holding capacity (WHC), extractability of proteins (EP) and pH value of ovine muscle during storage. WHC decreased gradually after slaughter, reached to minimum at about 2-4hr after death as well as that of pH value and they. These were recovered along with the progress of the storage. The same tendency was observed in EP but The degree of the changes in pH value up to 6hr after slaughter was more rapid this that of WHC and EP. After the fourth day, the rate of recovery in WHC, EP and pE value in ovine muscle during storage showed similar pattern.