Abstract A modified Hennessy Grading Probe (HGP) has been used to measure backscatter of light in beef muscles within 35 min of slaughter and after chilling. HGP readings obtained on 103 steer and 199 bull carcasses soon after slaughter showed no differences between carcasses with a high ultimate pH and those with a normal ultimate pH. Measurements made at the same time as ultimate pH measurements indicated that the HGP values could be used to correctly identify at least 80% of carcasses with high ultimate pH, with 10% of carcasses with low pH misidentified as having a high pH.
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