Özet:

The aim of the study was to determine the effect of selected meat packaging systems on certain quality attributes based on the example of breast muscles of broiler chickens. The research material consisted of 120 breast muscles of Ross 308 broiler chickens slaughtered at 36 days of age. The muscles were divided into four groups of 30 each, including one control group. The other three groups were packaged individually in three different packaging variants in accordance with the procedures used at meat processing plants: MAP, on a shrink-wrapped EPS tray and a vacuum. Analyses were performed of the following physical characteristics in the control samples (day 0, before packaging) and experimental samples (after seven days of storage): pH, WHC, EC, drip loss, composition of the mixture in the case of MAP packaging and colour measurement in the CIE L*a*b* system. The meat packed using various systems undergoes some changes during storage. The research confirmed significant differences in the quality characteristics of meat packed by different methods after seven days of storage. Vacuum-packed chicken breast muscles had a lighter colour and the highest electrical conductivity. These muscles also showed a higher drip loss, which may be of importance in processing.

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