SUMMARY—Fresh chicken muscle contained about 1.1% lipids, of which more than half was made up of phospholipids. Lipids from fresh muscle also contained about 30% triglycerides and small amounts of cholesterol, cholesterol esters, and free fatty acids. During storage at — 10°C, the phospholipid content of the muscle decreased and the free fatty acid and triglyceride contents increased. The decrease in phospholipid content resulted from loss of lecithins and cephalins. The sphingo‐myelin content remained the same, and the lysolecithin content increased. The results suggest that lipolysis occurred during frozen storage, and that lipid hydrolysis and protein denaturation may be interdependent phe