PSE-like and normal chicken breast meat were selected by color and pH measurement based on lightness(L*) and pH24h.Ground meat was tested of rheological properties,cook loss and textural characteristics.PSE-like meat with higher L* and lower pH24h showed a different gelation curve from normal meat,which was characterized by lower G' value and bigger tanδ value.And also it was at lower temperature that PSE-like meat obtained extremums.PSE-like meat was also found that cooking loss was higher,the hardness,springiness,cohesiveness,chewiness and resilience were all lower.There was a significant correlation between pH and L* of raw meat and rheological properties and textural characteristics.Therefore,pH and L* are the important factors in analyzing and controlling the quality of PSE-like meat.