Significance of pH-value for meat quality of broilers: Influence of breed lines
| Autor: | M. Ristic, K. Damme |
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| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: | |
| Zdroj: | Veterinarski Glasnik, Vol 67, Iss 1-2, Pp 67-73 (2013) |
| ISSN: | 2406-0771 0350-2457 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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