For determination of poultry quality shortly after slaughtering, physical criteria (pH-value, conductivity, colour, juice retention) are of importance. However, they are affected by breeding, transport, cooling and the storage period. PH-values of breast meat (genetically structured material) were recorded shortly after slaughtering (15 min p.m.) and differences between breeding line and gender were found (n=5109). The pH1-values ranged from 5.50 to 6.79. Male broilers showed significantly lower pH1-values than female ones (6.02:6.10). There were also significant differences concerning breeding line and gender. Meat quality (PSE, DFD) of broilers can be recorded quickly and accurately determining the pH1-value of breast meat. Threshold ranges to be considered are ≤ 5.8 (PSE), 5.9-6.2 (standard meat properties) and ≥ 6.3 (DFD). This classification is not to be compared to the deviation of pork

1. Two environmentally-controlled houses, one at a constant 21°C (low temperature), the other diurnally cycling at 21 to 30°C (high temperature) and two diets of 13.0 MJ ME/kg (low energy, LE) and 13.8 MJ ME/kg (high energy, HE) were used to study the effects of age and sex on broiler carcase portions, dissected tissue proportions, and meat quality. 2. Slaughtering at 54 d instead of 34 d produced broilers with breast and leg weights of 277 and 308 instead of 284 and 319 g/kg carcase respectively, and a higher cutting loss (31 versus 6 g/kg carcass). 3. Males had lower proportions of breast, breast meat and fat, but higher proportions of leg, leg bone, and total meat to fat ratio than females. 4. Cycling high temperature resulted in higher breast, and lower leg proportions than constant low temperature. 5. High dietary energy content increased cutting loss, proportion of breast fat and lowered meat to fat ratio when compared to low energy, but did not affect the flavour of the meat, which was improved by age and high environmental temperature.

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In recent years, there is an increasing interest in developing meat products with healthier attributes. Consumers’ behavior and expectations about sensory evaluation of traditional meat products is becoming less predictable. This paper reviews consumers’ perception and acceptance of selected meat products from Serbia regarding content of fat and salt. Chicken and beef salami were sensory evaluated by consumers (n=3291) between 2014-2018. Sensory evaluation of the products was conducted according to a modified version of a DLG-5-points-scheme. The questionnaire started with general questions on demographic information about the respondents. Consumers rated the taste as good, satisfactory or unsatisfactory; the salt content as balanced, not salty enough or too salty; and the fat content as sufficient or too fatty. This investigation shows that Serbian consumers have become more interested in meat products with lower salt and fat contents. Consumers’ trust and eating habits have changed over the years, and consequently, their acceptance of the products has also changed. Since consumer perceptions have a direct influence on meat industry profitability, the meat industry needs to know which attributes of meat products are considered important by consumers.

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