Abstract: The relationship between drip loss and the degradation of integrin of normal and PSE pork at post-mortem were analyzed by western blots and histological microscopic measurement techniques.The results showed that integrin both in normal and PSE ( Pale, Soft, Exudative) meat were degraded gradually with the extension of time during postmortem, and there was no significant difference in the quantities of degradation between normal and PSE meat ( p > 0.05) .The degradation of integrin of normal pork was significant at 24 h during postmortem ( p <0.05) .The degradation of integrin of PSE pork was significant at 6 h during postmortem ( p < 0.05) . The integrity of integrin and drip loss was negatively correlated at 2 d during postmortem ( p < 0.05) .The area of muscle cell gap were increased both in normal and PSE pork during postmortem.The gap area showed a significant increase at 1, 6, 24 h during postmortem, and the gap area of PSE pork was significantly higher than normal pork. Also the cell gap area at 1, 6, 24 h were positively correlated with the drip loss during postmortem ( p < 0.01) . The experimental results showed that the less the degradation of integrin, the smaller the cell gap area and the drip loss, also stronger the muscle water holding capacity.