One of the most important factors influencing meat processing characteristics is its of water uptake and water holding capacity(WHC). This study was undertaken to study the WHC of treated ground poultry meat with pyrophosphate. Pyrophosphate was treated with three different methods (mixing, pickling and injecting) and different levels. The results obtained are summarized as follows. 1. The yield of Ready-to-cook meat (%) from broiler was significantly higher (p$lt;0.01) than that from cull hen. 2. No statistical difference was found between broiler and cull hen for water uptake, water retention capacity cooking loss and relative WHC. 3. Although no statistical difference was found for water uptake, WRC and relative WHC, treated with pyrophosphate was slightly higher than those on control lot. 4. Also, % cooking loss was not significantly different, among different treatments and levels of pyrophosphate, but tended to increase with elevation of cooking temperature.