Sexually mature or late-run chum salmon muscle was packaged in thin-profile retort pouches and in conventional 307 × 200 metal cans. After retort processing to equivalent lethality, samples were evaluated by sensory and instrumental methods. The pouch product was firmer, more fibrous, drier and chewier than the canned. Less late-run flavor and greater overall acceptability were reported for pouch-processed samples. More free liquid was found in pouches than in cans. Histological examination revealed a more compact structure in chum muscle processed in retort pouches, possibly due to air over-pressure applied to flexible pouches during processing.