The objectives of this study were to establish evaluation system of PSE-like chicken meat in summer,and to determine the characterization of the chicken meat. By the analysis of chicken breast meat quality in the processing line,we found that L*3hand L*24hwere significantly correlated to pH3 h,pH24hand water holding capacity,and they were suitable to predict the incidence of PSE-like chicken meat. L*24h≥55 was determined as a cut-off value for PSE-like chicken meat by difference analysis and cluster analysis. Under this value,the incidence of the PSE-like chicken meat in summer was approximately 20%. The quality characterization of this meat was as follows,L*24h≥55,pH24h< 5. 73,cook loss > 18. 74%,thaw loss > 11. 42% and drip loss > 2. 15%. When L*3h≥53,PSE-like meat was about 16%. The results would provide a theoretical basis and technical support for solving the problem of PSE-like chicken meat in summer.