Using low-temperature spectroscopy, we have investigated the photobleaching process of chicken green, a green-sensitive cone visual pigment present in chicken retina, and compared it to that of rhodopsin, a rod visual pigment. Like rhodopsin, chicken green converts to all-trans-retinal and opsin through batho, lumi, and meta I, II, and III intermediates. However, all of the intermediates of chicken green except lumi, are less stable than the corresponding intermediates of rhodopsin. While early intermediates, batho and lumi are similar in absorption maxima between chicken green and rhodopsin, the meta intermediates of chicken green are about 20 nm blue shifted from those of rhodopsin. Low-temperature time-resolved spectroscopy was applied to estimate the thermodynamic properties of meta intermediates, and it indicated that the less stable properties of meta II and III intermediates of chicken green originate from the smaller activation enthalpies. The decay of the meta II intermediate of chicken green is greatly suppressed when a chicken green sample is irradiated at alkaline conditions while the net charge becomes similar to that of rhodopsin at neutral conditions. These results strongly suggest that the functional properties of chicken green that are different from those of rhodopsin are regulated by the dissociative amino acid residue(s).