This study was conducted to identify livestock species by water-soluble protein, myoglobin electroretic patterns and analyze the chemical composition of meat. The method employed in this identification was Disc electrophoresis. The results obtained were summarized as follows; 1, The moisture contents of Korean beef, imported beef, horse meat, pork, dog meat, rabbit meat, and chicken were 78.5, 80.9, 65.9, 75.5, 73.2, 73.5, and 76.2%, the fat were 1.6, 1.7, 14.9, 3.6, 8.7, 0.7, and 2.3%, the protein were 16.2, 16.2, 20.3.. 19.0, 18.6, 24.3, and 19.0%, and the ash were 1.2, 1.1, 0.9, 1.1, 1.1, 1.1, and 1.1%, respectively. 2. By polyacrylamide gel electrothoresis the band numbers of water-soluble protein in Korean beef, imported beef, horse meat, pork, dog meat, rabbit meat and chicken were read as 14, 12, 13, 13, 10, 10, and 12, respectively. 3. The myoglobin of Korean beef, imported beef, horse meat and pork were separated as major band and secondary band and dog meat showed one major band. But it was difficult to observe the myoglobin band in rabbit meat and chicken. 4. The R_B values of the major myoglobin bands on polyacrylamide gel were 0.51, 0.53, 0.44, and 0.53 for the Korean beef, imported beef, horse meat and pork, respectively. Those of the secondary myoglobin bands were 0.42, 0.45, 0.52 anal 0.46 for the same species. The R_B value of the myoglobin band from dog meat was 0.3%. 5. The R_B value of the major anti secondary bands separated with sephadex G-200 gel from the meat of the species sampled were generally higher than those of the above.