The object of present study was to evaluate the influence of storage temperature post mortem on drip, thaw drip loss and cooking loss of PSE porcine tissue. The results obtained were summarized as follows: 1. Temperature of PSE muscle chilled through ice-watered storage(0-4℃) has fallen easily into 14℃ after one hour, and it was chilled to 0-4℃ after four hours, while they were 33℃ and 28℃ as they were preserved at normal temperature(28-32℃). 2. After three days, the drip loss by cooling through ice-water storage(0-4℃) was significantly (P$lt;0.05) lower than that by normal-temperatured preservation(28-32℃). 3. The longer the incubation time at 38℃ was after slaughter, the more the drip loss increased significantly (P$lt;0.05). 4. PSE muscle should be frozen as fast as possible(within 90 minutes) after slaughter to minimize the thaw drip loss. 5. In ice-watered storage(0-4℃), the cooking loss of sample was significantly lower than that in normal-temperatured preservation. But it had increased as time passed. 6. When adding substitutes, 8% of drip, to homogenate added NaCl, we found that there was no difference in the cooking loss between only meat with NaCl and samples containing 8% of drip, while the substitute was more than 8%, cooking loss was increased.