Relationship between pH values and electrical conductivity, their usability in chicken breast meat evaluation as marker post mortal quality

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F20%3A43919576" target="_blank" >RIV/62156489:43210/20:43919576 - isvavai.cz</a>

Result on the web

<a href="https://mnet.mendelu.cz/mendelnet2020/mnet_2020_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2020/mnet_2020_full.pdf</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Relationship between pH values and electrical conductivity, their usability in chicken breast meat evaluation as marker post mortal quality

Original language description

The meat quality parameters measured in carcass production at slaughterhouses tend to be essential for the control of its overall quality. In this experiment, two different groups of poultry, commercial broilers Ross 308 (n=24) and Lohmann Brown-Classic hens (n=24) in 3 independent batches (A, B, C) were used for pH and electric conductivity (EC) measurement at different times (45 and 180 minutes) after slaughter. Experiment was based on monitoring the dependence and applicability of pH and electric conductivity methods. There was found statistical difference (P &lt; 0.05) between pH values and electrical conductivity between broilers and hens after slaughter. Differences were confirmed in both two times of measuring (45 and 180 min), which allows the use of both of them, without the risk of delay in control process of poultry in slaughterhouse. There was no statistical difference (P &gt; 0.05) between pH values and electrical conductivity between independent batches, this showed the independence of these markers on the selected external factor. The last hypothesis of the experiment, that there is no difference (P &gt; 0.05) between the first and second measurement of pH and electrical conductivity between groups and batches, was confirmed. Averagely strong negative relationship was determined between pH and EC in times 45 and 180 minutes, only in broiler group (r = -0.61*, -0.74). Correlation increased in time, so using of a later measurement time (180 minutes) for pH or electrical conductivity is possible, and even more advantageous.

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

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OECD FORD branch

40401 - Agricultural biotechnology and food biotechnology

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

MendelNet 2020: Proceedings of International PhD Students Conference

ISBN

978-80-7509-765-1

ISSN

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e-ISSN

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Number of pages

6

Pages from-to

359-364

Publisher name

Mendelova univerzita v Brně

Place of publication

Brno

Event location

Brno

Event date

Nov 11, 2020

Type of event by nationality

WRD - Celosvětová akce

UT code for WoS article

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