The aim of this study was to determine the effect of muscle sample size on the results of drip loss and cooking loss analysis. In the first stage of the study, the experimental materials comprised longissimus lumborum (LL) and quadriceps femoris (QF) muscles obtained from nine Kamieniec ewes at 18 months of age. Cuboidal and cylindrical samples of different sizes (surface area and volume) were cut from the muscles and used to evaluate drip loss and cooking loss, respectively. The remaining parts of the LL and QF muscles were subjected to chemical and physicochemical analyses. In the second stage of the study, the results of previous own studies involving sheep, goats, rabbits, red deer, roe deer, and pheasants were analyzed to determine the correlations between drip loss and cooking loss vs. the weight of muscle samples. The present study demonstrated that the size of LL and QF muscle samples collected from Kamieniec ewes had no significant (P>0.05) effect on drip loss or cooking loss (stage 1). No significant correlations, expressed as the linear correlation coefficient (r), were found between these two parameters and the weight of muscle samples collected from different animal species (stage 2). Due to small differences in the size and weight of the analyzed muscle samples, further research is needed to determine the importance of sample standardization in terms of shape, size, and weight in the assessment of the water-holding capacity of muscles based on measurements of drip loss and cooking loss.