The aim of the present study was to investigate the changes in collagen concentration and solubility, tenderness and other sensory attributes in semimembranosus muscles roasted to an internal temperature of 80ºC and 90°C. The temperature increase caused an increase in the concentration and proportion of water-soluble collagen. There was also a trend towards an increase in the remaining collagen fraction concentration, however no significant differences between meat heated to 80 ºC and 90 ºC in terms of the content of total, acid- and total soluble and insoluble collagen were noted. Higher cooking loss, lower juiciness and acceptability of colour were noted for the roasts cooked to 90 ºC. No effect of the internal temperature increase on shear force values and sensory tenderness of roasts were noted. It can be concluded that the increase in temperature from 80 ºC to 90 ºC increases watersoluble collagen content and has no adverse effect on tenderness, taste, aroma and overall liking of beef roasts prepared from semimembranosus muscle.