The influence of red and white muscular fibres’ share in Semimembranosus muscles of cattle has been analysed. Slaughter mass ranged from 455.6 to 565.5 kg with bulls. And from 437.6 to 487.4 kg with heifers. In the experiment bigger diametre of white fibres has been observed although their share in the slaughter mass was lower than that of red fibres. Reported R indicator values reached lower level in case of muscles with lower red fibres’ share and higher white fibres’ share. The share of muscle fibres did not influence radically forming of the meat final pH₄₈, however a relation has been observed with pH₁ and pH₂₄. With pregnant animals bigger energetic transformation (R) has been reported. A reverse relation has been observed with meat acidification which was bigger with lighter animals. In Semimembranosus muscle with smaller share of red fibres and increased share of white fibres better WHC parameters have been recorded, especially with bulls. Increased dry mass content and intramuscular fat have also been observed, which resulted in increased marbling. Formation of red and white fibres’ share radically influenced meat colour. Meat of animals with increased amount of white fibres was lighter (10.76 and 11.26%).

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