The Differential Scanning Calorimetry (DSC) was used to estimate the mixing ratio of various meats $lt;beef round muscle (BR), chicken breast and leg muscle (CB and CL) min fresh pork products. The regression equations of denaturation temperature or enthalpy on mixing ratio was found to be y (denaturation temperature) = 0.51x + 67.30 (r=0.997) or y (enthalpy) = 0.29x + 0.60 (r=0.980) for BR/PT mixing ratio (x). For CL/PT mixing ratio (x) they were y (denaturation temperature) = -1.37x + 68.45 (r= -1.000) or y (enthalpy) = 0.17x + 0.66 (r=0.997). Also, the corresponding lines for CB/PT mixing ratio (x) was y (denaturation temperature) = 4.05x + 66.07 (r=0.966) and y (enthalpy) = -0.09x + 0.69 (r= -0.960). Therefore, the results suggested that analysis of denaturation temperature or enthalpy change in meat mixtures by DSC could be a method for the estimation of mixing ratio between pork and other meats. However, the practical application of this method needs to be studied further.