SUMMARYInvestigations were carried out on changes of lactate concentration and pH values at various post‐mortem times on different samples of beef and pork muscles (Expts.AandB). The differences in lactate concentrations between the method of Barker and Summerson and the enzymatic assay were considerable, fully confirming previous findings. Besides the lactate and pH values, glucose, fructose, maltose, and ribose were determined after feeding sucrose to some of the animals (Expt. C). Sucrose feeding decreased the pH values and increased the values for lactate in investigated muscles of exhausted animals which had been transported over 340 miles in approximately 24 hr. By this procedure some characteristics of the quality of the meat could he improved. Similar effects were not detected in animals transported only 3.1 miles, although glucose and fructose were present in significantly higher amounts in the sucrose‐fed animals than in the control gr
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