PROBLEM OF PALE SOFT EXUDATIVE MEAT IN BROILER-CHICKENS

1. The occurrence of the pale, soft exudative (PSE) problem in broiler breast meat was monitored in 700 birds (random samples from 7 flocks) . A rapid method of colour measurement was used in the plant to assess the colour of skinless pectoralis muscles at 24 h post mortem. In add ition, 10 selected samples from each flock were further evaluated for pH, water holding, cook loss, and texture. 2. The average L value (li ghtness) was 47.1 with a variance of 5.38, skewness 0.33 and kurtosis 0.66. Minimum and maximum L values recorded during the study were 35. 3 and 55.5 respectively. 3. Correlations between colour and most of th e physical measurements were observed, suggesting that a rapid colour measurement method could be used to recognise PSE meat or identify flo cks with a high incidence of PSE. 4. Breast muscle samples with L > 4 9 showed poor water holding capacity, which indicated that these sampl es would be classified as PSE meat. Using this criterion it was shown that the occurrence of PSE ranged from 0% to 28%. However, the precise cut off point for PSE muscle should be determined by each processor d epending on final product requirements.