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The aim was to study changes of chemical composition (fat content, protein content), pH and colour of poultry meat during chilled storage. Various criteria are used for evaluation of bird and carcass quality, while the combination of several indices determines the quality of poultry meat, which has an important role in the following meat processing and quality of end product. Chilled poultry meat is offered in retail and it is used in processing plants for various meat products production. Chemical composition (fat content, protein content), pH and colour are important quality determinants. Hens' meat is cheaper compared to broiler meat; therefore its use in processing is profitable. Parents stock hens of the cross Ross 308 were used for the study. Parent stock hens were fed compound feed. After chilling a hen fillet [musculus pectoralis], hen thighs [musculus biceps] and hen drumsticks [musculus gastrocnemius; musculus fibularis longus] were separated from carcasses. The obtained products were refrigerated at temperature +1+-0.5 deg C. The analyses were performed 1 day after slaughter and on the 5th day of storage. The following parameters were analysed: pH value (3510pH Meter - JENWAY); total protein content (LVS ISO 937:1978); fat content (LVS ISO 1443:1973); colour changes (Color Tec-PCM; software ColorSoft QCW for colour data analysis). The analysed parameters significantly differ in 'white' and 'red' poultry meat, and in various cuts of 'red' meat.

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