The meaning of pH-value for the meat quality of broilers – Influence of breed lines
2010
Ristic, M., Max Rubner-Institut, Kulmbach (Germany). Bundesforschungsinstitut für Ernährung und Lebensmittel | Damme, K., Lehr-, Versuchs- und Fachzentrum für Geflügel, Kitzingen (Germany)
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 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). 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 is less than or equal to 5.8 (PSE), 5.9-6.2 (standard meat properties) and is greater than or equal to 6.3 (DFD). This classification is not to be compared to the deviation of pork.
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