Giant catfish has been successfully farmed in artificial pounds in Chiang Rai Province and it has become an economically important cultured freshwater fish in Thailand. The fish farmers hope to export them in the near future to Asian and European countries. However, no information regarding the basic information about the composition, the properties of meat cuts and also the changes after harvested in biochemical and physical properties has been reported. Thus, this study aims to full fill the leakage information about famed giant catfish in term of food raw material for human consumption. Proximate composition, chemical and physical properties of dorsal, ventral and lateral line cuts of farmed giant catfish (Pangasianodon gigas) were determined. Protein, fat and ash content of the different cuts averaged 16.88, 4.45 and 1.24 g/100 g, respectively. Dorsal contains higher protein concentrations (19 g/100 g) than other two parts (p0.05). The highest content of myoglobin and total pigment in lateral line resulted in the highest redness index (a*/b*). Three major nitrogenous compositions classified based on solubility in giant catfish muscle were myofibrillar, sarcoplasmic and alkaline soluble proteins. According to high protein and fat content for the fish, biochemical and physical changes on protein, lipid and related compounds (from dorsal and ventral cuts) were investigated during refrigerated storage (at 4°C) for 14 days. At day 14, Ca2+ -ATPase activity markedly decreased when compared to its value at day 1 (>90%), while a small decrease was observed for surface hydrophobicity and reactive sulfhydryls content. Total volatile basic nitrogen and trichloroaceticsoluble peptide content gradually increased when the storage period was extended. The myosin heavy chain decreased slightly on SDS-PAGE for both meat cuts with increased storage time. Expressible drip and cooking loss were highest during the first day of storage and slightly decreased with storage time. Instrumental hardness was significantly higher in the ventral compared to the dorsal muscle, while the toughness was the highest at the second day of storage. The muscle bundles with scanning electron microscopy were less attached, resulting in the observed big gaps over increasing storage time. Lipid deterioration, lipolysis, and lipid oxidation in both dorsal and ventral muscles increased as storage time increased. A progressive formation of primary lipid oxidation products monitored by the increase in conjugated dienes (CD) was observed (p< 0.05) and the increase in thiobarbituric reactive substances (TBARS) was noticeable throughout the storage (p< 0.05). The pH of the muscles tended to increase as storage time continued (p< 0.05). A gradual increase in free fatty acid (FFA) formation was found within the first 10 days of refrigerated storage (p< 0.05). Refrigerated storage also resulted in changes in redness index of both cuts. These changes were coincidental with the changes in metmyoglobin content. Results indicated that changes of proteins, lipid and related compounds in the cuts have detrimental effects on the quality attributes of farmed giant catfish muscles during refrigerated storage, particularly physical and biochemical properties.