Yanpi　isa　traditional　meat　product　in　Fujian.　It　can　be　wrapped　around　a　filling　to　make　RouYan,　which　has　a　smooth　taste　with　fine　texture　and　excellent　stability.　Yanpidose　not　thicken　soup.　Itneeds　to　be　hand-made　so　far.　What＇s　worse,　the　pork　hind　legs　from　small-scale　slaughterhouses　are　mainly　used　in　making　Yanpi　as　materials,　which　is　not　suitable　for　marketing.　In　order　to　provide　experimental　data　and　theoretical　background　for　materials　selection,　pH,　tenderness,　water　holding　capacity,　stickiness　and　hardness　of　pork　tenderloins,　pork　fore　legs,　pork　hind　legs　from　a　small-scale　slaughterhouse　(bleeding　without　stunning),　pork　fore　legs,　pork　hind　legs　froma　large-scale　mechanical　slaughter　house　(bleeding　without　stunningor　with　previous　CO2　stunning)　are　studied,　and　effects　of　postmortem　aging　on　meat　quality　characteristics　are　analyzed.　The　results　showed　that;　the　pH　value　of　the　pork　hind　legs　used　in　making　Yanpi　from　a　small-scale　slaughterhouse　was　5.80,　the　water　holding　capacity　was　89.80%,　the　stickiness　was　60.80　g·s,　hardening　time　(the　time　of　hardness　<　400　g)　was　1　h;　high　pH,　high　tenderness　(low　shear　force),　high　water　holding　capacity,　high　stickiness,　low　hardness　pork　was　suitable　for　making　Yanpi,　especially　the　hardening　time　of　which　51　h;　pork　from　no　previous　stunning　pigs　was　more　suitable　for　Yanpi　making　than　that　from　previous　CO2　stunning　pigs,　and　pork　hind　legs　was　more　suitable　than　pork　tenderloins　and　fore　legs.　These　results　indicate　that　pork　hind　legs　from　no　previous　stunning　pigs　is　suitable　for　Yanpimechanical　production.　©　2016,　Editorial　Office　of　Journal　of　CIFST.　All　right　reserved.