Abstract: In this study, in order to study meat quality of Sheek-kee pigeon, we used pH meter and suspension weighing method to study effects of different storage time (0h, 24h, 48h, 72h, 96h, 120h, 144 and 168 h) and temperature (4℃ and -20℃) on muscle ph and drip loss ratio of Sheek-kee Pigeon. The results showed that, following the prolongation of storage time, pH value showed firstly rising and then slowly dropping trend, while drip loss ratio showed gradually decreasing and finally steady trend. It was found in this study that different storage time and temperature had effects on muscle ph and drip loss ratio of Sheek-kee Pigeon.