Variation in the colour of broiler breast fillets in the UK

1. The normal range in colour of broiler breast muscle was assessed using a n objective (instrumental) measure of colour in portioned breast fillets at a commercial processing plant. In addition, the relationship between colou r and ultimate muscle pH (pH(ult)) was also examined. 2. Considerable variation in colour was evident although minimal inter-floc k variation was found. The exceptions were 2 free range flocks which produc ed breast fillets significantly lighter and less red. 3. Extremes of colour are likely to be discriminated against at the point o f purchase. 4. A clear relationship between pH(ult) and L* values was found which provi des more evidence for the existence of a PSE-like condition in broiler brea st meat.