Quality indicators of broiler breast meat in relation to colour.

The aim of the study was to investigate the relationship between colour, final pH and drip loss and to determine the incidence of PSE and DFD meat in Cobb 500 and Hubbard Classic broiler chickens. The carcass weight, breast meat weight and its share (%) of broiler carcass, pH(u), breast meat colour (CIE-L*a*b*) and drip loss (%) were measured. On the basis of paleness (L*) breast meat was classified into DFD (L*<44), "normal" (L*=44-53) and PSE (L*>53). Seventy five per cent of breast meat from Cobb 500 and seventy from Hubbard Classic were classified as "normal". Breast meat classified as PSE had higher L*, lower pH(u) and higher drip loss (%) that than of normal characteristics. The opposite was found for DFD meat. Negative correlation between CIE-L and pH(u) and positive correlations between L* and b* values as well as between L* and drip loss (%) in both hybrid lines were determined.