Abstract: In order to study the effects of cold storage time on the muscle of slaughtered Frizzle chickens at different growth stages, and to provide a theoretical basis for reasonable selection of cold storage time, 200 healthy frizzle hens from 4 weeks and 8 weeks of age（100 animals per group） were selected for slaughter to study the effects of different cold storage time on meat quality indexes, nutrition indexes and IMP content in the pectoral muscle and the leg muscle. The results showed as follows: with the prolongation of cold storage time, the pH value in the chest muscle and leg muscle at 4 ℃ for 4 hours was decreased compared with that at 4 ℃ for 45 minutes, and it at was increased 4 ℃ for 12 hours compared with that at 4 hours. However, there was no significant difference in the pH value within 12-24 hours（P＞0.05） and the pH value was relatively stable. The drip loss in the chest muscle and leg muscle showed a rising trend during 0-72 hours and 0-60 hours of cold storage, respectively. There was no significant difference among different cold storage time during 12-36 hours and it was relatively stable（P＞0.05）. The drip loss during 60,72 hours was significantly higher than that during 0,12 hours（P＜0.05）. The shear force in the chest muscle of 4-week-old Frizzle chickens showed a trend of decreasing-increasing-decreasing, which reached the lowest value at 4 ℃ for 36 hours. The shear force in the leg muscle reached the lowest value at 24 hours, and the change pattern after 36 hours was consistent with that in the chest muscle. The change pattern of chest and leg muscle shear force of 8-week-old Frizzle chickens was not obvious, and the it was low at 24,36 and 12,24,48 hours, respectively. With the increase of cold storage time, the a^* value in the chest muscle and the leg muscle increased gradually at 4 weeks of age, and it at was significantly higher 72 hours than that in 0,12,24 hours（P＜0.05）, and the a^* value in 0-36 and 12-24 hours was relatively stable（P＞0.05）. The b^* value in the chest muscle and leg muscle of 4-week-old Frizzle chickens firstly increased and then decreased, which reached the highest value at 36 hours, and was lower in 0-24 and 0-12 hours, respectively. The L^* value decreased, both lower than that at 0 hour. When animals were slaughtered at 8 weeks of age, with the prolongation of chilling time, the a^* value in the chest muscle and leg muscle both increased, and the a^* value in the chest muscle and leg muscle was relatively stable during 0-36 hours and 0-24 hours, respectively. Compared with 0 hour, the b^* value in the chest muscle and leg muscle was increased and reached the highest at 60 hours, but was lower during 0-12 hours. At the same time, the L^* value decreased. Compared with 0 hour, the crude protein content in the muscle did not change significantly at 12 hours（P＞0.05）, only the crude protein content in 8-week-old chest muscle was significantly decreased at 24 hours（P＜0.05）, and the crude protein content in the chest muscle and leg muscle was significantly decreased at 60 hours（P＜0.05）. With the prolongation of cold storage time, the contents of crude fat and IMP in the chest muscle and leg muscle were decreased, and there was no significant differences in the content among different cold storage time points in the same part, and it remained stable within 12-24 hours（P＞0.05）. The results indicated that the meat quality indexes, nutrition indexes and IMP content of Frizzle chicken muscle were relatively stable, and the better cold storage time was 12-24 hours. However, once refrigerated for more than 24 hours, the muscle quality decreased.