The correlation between heme pigment and lipids oxidation of three breeds chicken breast and thigh meat during refrigerated storage were investigated.When the storage time increased,an increase in pH was observed in broiler and spent hen breast and thigh meat but those for Thai indigenous chicken rather no change in first 6 days storage was obtained.Myoglobin and beme iron content of thigh meat showed a significant decrease from 0 to 9 days storage but rather no change was observed in breast meat.