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Prelaz mišića u meso složen je biokemijski proces ovisan o različitim parametrima. Kako bi se proizvelo što kvalitetnije meso privlačno kupcima, potrebno je poznavati biokemijske promjene koje se događaju u mišićnom tkivu ante mortem, odnosno post mortem. Izraz glikolitički potencijal označava potencijal pojedinog mišića za stvaranje laktata. Laktat i glikogen (potencijalni izvor dodatnog laktata) u mišićnom tkivu mogu se precizno izmjeriti enzimskim metodama. U ovome radu je sažeto opisana enzimatska metoda za određivanje glikolitičkog potencijala., Muscle to meat conversion is a complex biochemical process, depending on various parameters. The understanding of biochemical changes occurring ante-mortem and post-mortem in muscle tissue is necessary for production of high quality meat, attractive to potential customers. The term glycolytic potential defines the potential of individual muscle to form lactate. A. large amount of lactate generated in the short time causes a rapid fall of meat pH, and formation of poor quality meat. Lactate and glycogen (potential source of additional lactate) in muscle tissue can be precisely determined by enzymatic methods. In this article a concise description of enzymatic assay for glycolitic potential determination is presented.