Ultimate pH values in the musculature of sheep ranging from 5.6-7.0 have been obtained by using pre-slaughter injectfens of epinephrine. A high speed centrifugal method was used to measure the water-hdding capacity of raw M. semitendinosus (ST), semimembranosus (SM) and biceps femoris (BF). Results showed a high corrdation with ultimate pH. Cooking losses end the amounts of centrifugally expressed juice were determined for the JM and BF cooked for 1 hr at either 65°C or 90°C. Cooking losses et 65°C decreased linearly with increasing pH while the losses at 90°C showed little change up to o raw meat pH of CQ. 5.9, then decreased linearly with increasing pH. The amount of juice centrifugally expressed from the cooked meat, which has a high positive correlations with orgondeptic juiciness, increased linearly with pff. Tenderness of the cooked SM and BF muscles was measured using o Warner-Bratzler shearing device and cm lnstron Universal Testing Machine: both gave high objective-subjective correlations. lnstron measurements have high negative linear correlations with ultimate pH for both the 65°C and 90°C cooked samples. Hardness of these muscles, cooked at 65°C or 90°C. decreased approximately three-fold 0s ultimate pH increased from 5.649.Results obtained using the Warner-Bratzler device showed linear regressions with a significant quadratic component for one muscle at both 65°C and 90~.

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