Spent hen muscle slices (Pectoralis major) were soaked in solutions of 3% disodium orthophosphate (DSP),tetrasodium pyrophosphate (TSPP),and sodium tripolyphosphate (STPP) for 13 h with and without 0.1% citric acid soaking (soaking for 1 h) by still-marinating process.All phosphate treated samples had muscle pH increase far from pI of muscle.