THE INFLUENCE OF ORTHOPHOSPHORIC ACID ON THE BASIC PHYSICAL PROPERTIES OF MEAT OF COMMERCIAL CHICKEN HYBRIDS ROSS 308

Sa？etak The aim of this study was to investigate the influence of orthophosphoric acid on the basic physical properties of chicken meat. The study included 200 commercial hybrid broiler chickens Ross 308 divided into four groups, depending on the proportion of orthophosphoric acid added to the drinking water (0; 0.4; 0.5; 0.65 %). At the end of the experiment, 42 days old broiler chickens were slaughtered and processed. Physical measurements (pH15 and pH24 value, colour indicators (L *, a *, b *), drip loss (DL24, DL48) and cooking loss (CL) of the chicken meat were performed on the 20 carcasses i.e. 5 carcasses from each group. It was shown that there were no statistically significant differences (p>0.05) of the physical parameters of meat between broiler chickens without the addition of orthophosphoric acid (control group) and with orthophosphoric acid supplements (0.4; 0.5; 0.65 %). No statistically significant differences (p>0.05) were found between groups with different levels of orthophosphoric acid and with supplements. Considering the results of the research it can be concluded that adding the orthophosphoric acid in water for broiler chickens did not affect the basic physical properties of meat