Philippine public market sells unrefrigerated imported frozen meat products that may pose a public health concern. This study assessed the quality of thawed and fresh pork using aerobic plate count (APC), pH and sensory parameters (color, odor and presence of slime). Fifteen samples for each type of pork were collected in a public market at Calamba, Laguna, and divided into testing schedules and minced. Serial dilution, pour plating, incubation and APC (cfu/ g) were done; pH was determined; color and odor were ranked; and presence of slime was noted. Significant findings include higher APC for fresh pork, remarkably at 5h; higher increase in pH, mean color rank and mean odor rank for thawed pork; and higher peak percent slime positive for thawed pork. These findings suggest that fresh pork sold in Philippine market settings has a better keeping quality than thawed pork, and that thawed pork showed earlier signs of spoilage.