Studying on relationship among pH, driploss and colour of pork post-mortem revealed signicant difference for pH value, colour and driploss of ham and loin at time points 45min, 6h, 12h, 24h, 36h, 48h, 60h and 72h post-mortem (P= 0.00). Along storage time at 4°C, reduction of pH and increment of driploss level leading to decrease of pork colour were recorded. Drip loss was significantly correlated with pH and colour of loin at 24h (R2 = 0.61) and 36h (R2 = 0.69) post-mortem (P 0.01). Results implied that loin and ham should be consumed within 24h after slaughtering.