Pale, soft and exudative (PSE) meat in broiler chickens: characteristics and assessment methods

In the present study the problem of pale, soft, exudative (PSE) meat in bro iler chickens breast muscle has been evaluated. From 54 animals the muscle Pectoralis major has been removed 45 min after slaughter. Meat quality char acteristics were assessed: pH value, lightness (L*), water holding capacity , cooking yield and the R-value, to monitor the development of rigor mortis . The results indicate a significant correlation between pH value, water ho lding capacity and lightness (L*). These parameters may be considered good indicators to evaluate the occurrence of PSE problem in broiler chickens me at, as suggested in the past in pork meat production.