The current study was undertaken to determine the effects of phosphate addition (0, 0.25. 0.5 or 1%) on protein extractability, bindability and storage characteristics of low salt, pre-cooked restructured chicken meat product (RCMP). As phosphate level increased from 0.25% to 0.5%, pH, exudate proteins at bond area and extractability of salt soluble protein (SSP) were increased (P$lt;0.05). Electrophoresis results showed that concentrations of myosin heavy chain and actin from SSP were increased by phosphate treatment. Addition of phosphate over 0.5% increased (P$lt;0.05) processing yield and bindability of RCMP. There were no differences (P$gt;0.05) in the composition of product among phosphate levels except ash. During 4 weeks of cooler storage, phosphate addition over 0.5% decreased thiobarbituric acid (TBA) value and extended storage characteristics of RCMP, but phosphate treatment did not affect total microbial count of product.