摘要：Changes in pH is an important criteria affecting on the free water and water holding capacity of meat after slaughtering. PH values were determined for M. Trapezius muscles among 12 cattle carcasses, after slaughtering, 1 hour, 24 and 48 hours. At the same time, ratio of free water was obtained by compressium method and water holding capacity was determined by three different methods. Total water area (T), meat area (E) were scanned by a scanner on the filter press method and the measurements were done by computer. Time and animal variables were found significant in terms of pH values. Free water in meat was increased during rigor mortis (24rd hours) and began to decrease afterwards. Water holding capacity of the samples were decreased from the slaughter to rigor mortis, than began to increase.
