Abstract: The texture characteristics and physicochemical parameters (Total volatile basic nitrogen (TVB-N) , pH) of chicken breast stored at different temperatures (4℃and room temperature) were detected by texture analyzer and traditional detection methods, respectively.Hardness, springiness and chewiness were analyzed, and the results showed that as storage time extension, the texture indicators were in decline, and the physicochemical parameters were rising.What's more, the higher storage temperature, the faster the indicators changed.The texture indexes acquired by TMS-Pro texture analyzer were analyzed by principal component analysis (PCA) .As a result, the samples clustered into different groups according to their freshness, and the freshness of the samples declined along the decreasing of PC1 at both storage temperatures.The proposed method had been proved to be a fast method for the determination of the freshness of chicken.