Samples of longissimus dorsi muscle were analysed from two groups of young cattle: 71 Polish Holstein-Friesian Black-and-White bulls (PHF) and 79 bulls, crossbreds of PHF dams with Limousine sires (PHF×L). Within each of two groups the samples were divided into four subgroups based upon the value of meat ultimate pH (pHu) measured 48 h post-slaughter: ≤5.4, 5.5-5.7, 5.8-6.0 and >6.0. It was found that an increase in meat pHu was accompanied by a decrease in dry matter content of meat of both groups, and in the content of total protein in crossbreds. Lower meat Phu was accompanied by a higher concentration of soluble protein. Determination of the non-protein nitrogen content of meat revealed its lowest concentration in samples with pHu ≤5.4 and 5.8-6.0 in PHF bulls, and in samples with pHu ≤5.4 and >6.0 in crossbreds. Meat with highest pHu was darkest in colour and showed lower water-holding capacity. Meat with the highest ultimate pH received the highest scores for sensory properties.
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