Abstract: The correlationship among meat quality traits of breast muscle and leg muscle in the quality chickens were studied.The princomp of meat quality traits were also studied.The IMF was positively related with pH1,pH2,and muscle fibre density,but negatively with muscle cooking loss,shear force value and fibre diameter.The muscle pH was negatively associated with muscle cooking loss,shear force value and fibre diameter,but positively with fibre density(P0.05).The muscle dropping loss was negatively related with the muscle cooking loss and fibre density,but positively with muscle shear force value and fibre diameter.The muscle cooking loss and shear force value were positively with fibre diameter,but negatively with fibre density(P0.05).The princomp results of meat quality traits were showed that the breast meat quality traits can be expressed by four principal components and the leg meat quality traits by two principal components.