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Proteins related to hunter L* value and drip loss in pig m. longissimus dorsi during chiller ageing were identified.Two-dimension gel-based proteome analysis was conducted at 0, 1, 3, and 7 day postmortem for six male landraces with variousmeat quality traits. Results showed hunter L* value and drip loss were highly correlated (r = 0.8, P<0.05), and high lightnessand drip loss coincided with high proteolysis rate. Twelve proteins were related to hunter L* value, which included contractileapparatus and related proteins such as alpha actin, myosin light chain 1, cofilin 2 and troponin T, and chaperone proteins ofalpha-b crystalline. Four proteins (troponin T, adenylate kinase, ATP-dependent proteinase SP-22, and DJ-1 protein) wererelated to drip loss. Discriminant analysis for the classification of objective meat quality traits using these proteins excludedmyosin light chain 1, substrate protein proteinase SP-22, adenylate kinase, and actin fragments from the final model. Themodel successfully classified all pale, soft, and exudative (PSE) meat, while four out of six dark, firm, and dry (DFD) sampleswere classified into PSE (two samples) and normal (two samples). Current model study demonstrated proteomics areapplicable approach to meat science. However, larger scale study is necessary prior to industrial application due to limitednumber of animals and identified proteins in this study.