The meaning of pH-value for the meat quality of broilers – Influence of breed lines
Abstract
For determination of poultry quality shortly after slaughtering, physical criteria (pHvalue, conductivity, colour, juice retention) are of importance. However, they are affected by breeding, transport, cooling and 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). pH
-values ranged from 5.50 to 6.79. Male broilers showed significantly lower pH 1 -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 pH 1 value of breast meat. Threshold ranges to be considered are ≤5.8 (PSE), 5.96.2 (standard meat properties) and ≥6.3 (DFD). This classification is not to be compared to the deviation of pork.
