The patterns of postmortem pH change for four major bovine muscles, the semimembranosus, adductor, longissimus dorsi, and brachialis, were examined on carcasses from 130 bulls, 54 steers, and 40 heifers reared and slaughtered contemporaneously. Various muscle properties were related to rate and extent of pH change. Regression of pH on time for each of the four muscles was similar, although each of the four muscles differed (P < 0.05) at all pH recordings. Carcasses were designated fast-, medium-, and slow-glycolyzing on the basis of pH readings recorded within 2 h postmortem. Only 5 and 11% of the steers and heifers, respectively, were classed "slow" whereas approximately 30% of the bull carcasses fell into this category. This classification did not differentiate carcasses of any sex with respect to tenderness (shear values) or to water-holding capacity. Considerable sex heterogeneity of correlation coefficients was evident, with those from bulls generally being of greatest magnitude because of the tendency for bulls to be stressed by shipping and handling during the immediate pre-slaughter period. Where preslaughter stress effects were not important, postmortem pH measurements were not useful predictors of tenderness or water retention properties of muscle.