ABSTRACTLoins of normal (Wisc. score 3) and low (Wisc. score 1) quality were compared for pH (fresh only), thiamine (fresh and 120 days), organoleptic and tenderness scores and cooking losses while fresh and after 60 and 120 days' freezer storage. pH was significantly lower for PSE than for normal loins. Thiamine content also was lower for the PSE loins and decreased for both quality groups during storage. TBA values indicated a greater degree of rancidity for PSE loins, but contrary to expected outcome they tended to decrease with freezer storage. Normal loins received significantly higher organoleptic evaluation scores for flavor, juiciness and overall satisfaction. On the other hand, PSE loins tended to be slightly more tender. Tenderness increased with freezer storage time. There were no differences in flavor, juiciness or overall satisfaction scores due to freezer storage. PSE loins had significantly more total cooking and evaporative loss than normal loins. There was a significant increase in evaporative loss as storage time increased.