The colour and texture of broiler breast meat related to different conditions of rearing and chilling

Ziel der vorliegender Untersuchung war es festzustellen, welchen Einfluß die Zuchtbedingungen (die Konzentration des Ammoniaks in der Luft) sowie die Kühlbedingungen bei Broilern nach dem Schlachten auf die Farbe des rohen Brustfilets und seine Textur nach der thermischen Behandlung haben. Es wurde die Dynamik der post mortem pH-Wertverringerung im Masthähnchenfilet (pectoralis superficialis) gemessen. Objekt der Untersuchung waren hundertsechzig Broiler des Genotyps Ross. Die Tiere wurden hinsichtlich der Zucht- und Kühlbedingungen in vier Gruppen eingeteilt. Die Resultate beweisen, daß die Kühlbedingungen größeren Einfluss auf die Farbparameter (instrumental gemessen) haben als die Zuchtbedingungen. Die Kühlbedingungen haben auch einen signifikanten Einfluss auf die instrumental gemessene Textur nach der thermischen Behandlung. Die Glykolyse war sogar 6 Stunden nach dem post mortem noch nicht beendet. (Schlüsselwörter: Masthähnchen, Farbe, Textur, Zucht, Kühlung)The aim of the study was to establish the effects of chicken rearing conditions (the amount of ammonia in the air) and rate of chilling after slaughter on the variability of raw broiler breast colour and texture after thermal treatment. The dynamics of the post mortem decrease in pH value in the breast muscles (pectoralis superficialis) of chickens was also investigated. 160 chickens of Ross provenance were used in the experiment. The birds were divided into four groups subjected to different conditions of rearing and chilling. The results show that the effect of chilling on colour parameters of chicken breast meat, evaluated by means of technical instruments, was more substantial than the effect of rearing conditions. Chilling rate influenced the equipment-measured texture of chicken breast meat after thermal treatment. Glycolysis had not reached completion even six hours post mortem.The aim of the study was to establish the effects of chicken rearing conditions (the amount of ammonia in the air) and rate of chilling after slaughter on the variability of raw broiler breast colour and texture after thermal treatment. The dynamics of the post mortem decrease in pH value in the breast muscles (pectoralis superficialis) of chickens was also investigated. 160 chickens of Ross provenance were used in the experiment. The birds were divided into four groups subjected to different conditions of rearing and chilling. The results show that the effect of chilling on colour parameters of chicken breast meat, evaluated by means of technical instruments, was more substantial than the effect of rearing conditions. Chilling rate influenced the equipment-measured texture of chicken breast meat after thermal treatment. Glycolysis had not reached completion even six hours post mortem