he LL muscle of blast-chilled carcasses 2 and 6 h p.m. had a signifi-cantly lower temperature (by 14 °C and 7 °C) compared to the conven-tionally chilled carcasses. However, temperatures 24 h p.m. weresimilar for both methods, which confirms the results of other studies(Hambrecht et al., 2004; Juárez et al., 2009).The significantly reduced carcass temperature in the initial periodof blast chilling (at 2 and 6 h p.m.) was accompanied by a reductionin the rate of pH decline and in the rate of increase in electrical con-ductivity (EC). Blast chilling did not influence pH determined 24, 48and 72 h p.m., the rate of pH decrease (from 35 min to 72 h p.m.) orEC (24 h p.m.), compared to conventional chilling. This confirms the re-sults ofHambrecht et al. (2004)and Juárez et al. (2009)who also showthat the choice of a chilling method does not influence thefinal pH ofthe LL muscle.The observed reduction in glycolysis in blast chilling, expressed inthe lower decrease in pH in the LL muscle, confirms the results