This experiment was carried out to investigate the physical and chemical changes of chicken leg muscle during cold storage. The chicken leg muscle was stored at 0 ± 1℃ for 6 weeks and analyzed every week. The results obtained are summarized as follows; 1. The drip loss was increased gradually from 1.62% at 0 week to 6.73% ac 6th week. pH of drip rose a little in the course of storage, ranging from 6.2 to 6.6. Protein content of drip was increased gradually from 1.75% at 0 week to 4.84% at 6th week. 2. pH of chicken leg muscle rose a little, ranging from 6.2 to 6.6. 3. W.H.C. was decreased gradually from 62.71% at 0 week to 49.54% at 6th week. 4. Total extractable protein was 42.27% at 0 week and was about 55-60% during cold storage. Actomyosin was extracted 20.76% at 0 week and was about 30% during cold storage. Sarcoplasmic protein was decreased continuously in the course of storage, ranging from 24.62% to 13.35%. 5. Peroxide value was 4.67 at 0 week, increased significantly to 39.71 after 2 weeks, and from 3th week decreased continuously to 11.43. Thiobarbituric acid value was increased gradually in the course of storage, ranging from 0.089 to 0.821. 6. Total bacterial count and coliformbacterial count were increased gradually in the course of storage.