Functional and sensory attributes of Semimembranosus (Sm) muscles of normal pH (pH<5.8) cut at 24 h p.m. from bull carcasses were evaluated during 96 h aging. The Sm muscle was compared with Longissimus dorsi (Ld) muscle to investigate whether the type of muscle has an influence on these factors. The Sm muscle had the highest water holding capacity (WHC) after 48 and 96 h p.m. and the meat homogenate emulsion stability after 48 and 72 h p.m. The Ld meat homogenate viscosity was the lowest after 24 h p.m and the emulsion stability was the highest after 48 and 72 h p.m. The Ld muscle had better firmness and tenderness measured by shear force (SF) value after 72 h p.m. when compared with corresponding values obtained after 24 h p.m. Aging was found not to influence other functional properties, lightness and sensory characteristics of the samples prepared from both kinds of muscles. The Sm muscle had higher WHC (difference from 2.4 to 4.5 %), cooking losses (difference from 1.84 to 3.84 %), and lower lightness (difference from 0.12 to 1.84%) than the Ld muscle. Taking into consideration the functional properties and SF values this research would suggest that the Sm and Ld muscles cut 24 h p.m. should be further processed within 48 h p.m. and within 72 h p.m., respectively.
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