KEEPING QUALITY OF BROILER CHICKEN MEAT AND ITS INFLUENCE ON COOKING LOSSES

Keeping quality of broiler chicken meat is determined by pH, water hol ding capacity (WHC) and microbial load. pH and WHC increased significa ntly with the increase of age and pH in males and WHC in females was h igher. Breast, thigh and drumstick varied significantly from each othe r in pH and WHC estimates and both declined after 24 hr of storage. Mi crobial count was (<2 log) well below standard level to produce any de trimental effect following consumption. Cooking losses were influenced significantly by age and part. WHC had significantly positive correla tion with the cooking losses in relation to different parts, and pH an d WHC showed negative correlationship with cooking losses.