Significance of pH-value for meat quality of broilers: Influence of breed lines

Abstract

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