The effect of the pH on the boiling test was studied in 68 beef and 108 pork muscles. The pH had a significant effect on the sensory scores obtained from the boiling test. The effect was particularly pronounced in the odour of meat. In beef the odour scores remain steady for samples with a pH value under about 6.2 and start to increase rapidly in higher pH values. In pork the increase in scores appears to be linear. The odour observed in high pH meat was described by the judges as abnormal and ammonialike. In the case of meat with a high pH, the results of the boiling test at meat inspection should be interpreted with extreme caution.