Sixteen male rabbit carcasses were split and the left side was electrically stimulated (ES, 220V, AC) while the right side served as an unstimulated control (C). The experiments were conducted to investigate the effects of electrical stimulation on pH, Water Holding Capacity (WHC), Sarcoplasmic protein extractability (SPE) of rabbit muscles stored at 4℃ for 7 days after slaughter. The pH of C was decreased gradually after reaching at a minimum pH in 12∼24 hours but that of ES was rapidly decreased for 6∼9 hours in both parts of regions. During post-mortem storage, the WHC of C was slightly decreased for 48 hours while that of ES was rapidly decreased for 24 hours and gradually increased thereafter. No statistically significant differences in WHC could be attributed by electrical stimulation. The SPE of ES was lower than that of C irrespective of part. During post-mortem storage, that of C was changed a little but that of ES was rapidly decreased for 6 hours.