Veterinarski glasnik 2013 Volume 67, Issue 1-2, Pages: 67-73
https://doi.org/10.2298/VETGL1302067R
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Significance of pH-value for meat quality of broilers: Influence of breed lines
Ristic M.
Damme K.
For determination of poultry quality shortly after slaughtering, physical
criteria (pH-value, conductivity, colour, juice retention) are of importance.
However, they are affected by breeding, transport, cooling and the storage
period. PH-values of breast meat (genetically structured material) were
recorded shortly after slaughtering (15 min p.m.) and differences between
breeding line and gender were found (n=5109). The pH1-values ranged from 5.50
to 6.79. Male broilers showed significantly lower pH1-values than female ones
(6.02:6.10). There were also significant differences concerning breeding line
and gender. Meat quality (PSE, DFD) of broilers can be recorded quickly and
accurately determining the pH1-value of breast meat. Threshold ranges to be
considered are ≤ 5.8 (PSE), 5.9-6.2 (standard meat properties) and ≥ 6.3
(DFD). This classification is not to be compared to the deviation of pork.
Keywords: meat quality, broiler, pH-value, breed lines