Abstract: In this paper, Western blot was used to analyze the changes of talin, organizational structure in muscle from RFN (Reddish-pink, Firm, Non-exudative) and PSE (Pale, Soft, Exudative) pork during postmortem, and then the relationship between talin and drip loss were analyzed.The results showed that the pH of RFN group was higher than PSE group, but the temperature was below PSE group.After 45 min and 24 h, pH was negatively correlated with drip loss (p < 0.05).After 45 min and 3 h, the temperature was positively correlated with drip loss (p < 0.05).Lower pH in the early stage was an important factor which led to produce PSE meat.Talin were degraded both in RFN and PSE group during postmortem.Talin optical density value was significantly different in 9 h after between RFN and PSE meat (p < 0.05), and after the rest of the (45 min, 3, 12, 24 h), talin optical density value was not significantly different between RFN and PSE meat (p > 0.05). There had no significant positive correlation between relative optical density and drop loss rate at each time point (45 min, 3, 9, 12 h) (p > 0.05).The research showed that the level of talin degradation in the RFN group was lower than PSE group.