Procedia Food Science · 2015 · 55 citations · 19 references
Animal PhysiologyNutritionAnimal PerformanceAnimal NutritionAnimal SciencePhysiologyPh ValuesFeed AdditiveBreast MusclesEducationOlder BroilersBiostatisticsPoultry FarmingBreed LinePublic HealthMeat QualityPoultry ScienceMeat Quality Parameter
The objective of this study was to determine the effect of breed line and age on pH in broiler chicken breast muscles. pH values of m. pectoralis major muscle were compared within 6 groups - each line (Cobb, Ross, Hubbard) was divided into two groups aged 42 and 50 days. pH values were recorded 15 minutes, 24 and 48 hours after slaughtering. Older broilers showed significantly lower pH than younger ones. Interactions between breed line and age were found, except for pH after 24 hours. Meat quality of broilers can be estimated quickly by determining the pH-value of breast meat.
19
Characteristics of Pale, Soft, Exudative Broiler Breast Meat
Riëtte L.J.M. Van Laack, C.-H. Liu, M.O. Smith et al. · Poultry Science · 2000 · 387 citations · Full text
Broiler breast meat color variation, pH, and texture
DL Fletcher · Poultry Science · 1999 · 278 citations · Full text