The aim of this work was to check the formation of physicochemical properties of PSE, DFD and “normal” meat on a large population of broiler chickens coming from the current production of poultry processing plant. Meat was divided into the above mentioned classes based on measurement of pH₁₅ value. 264 broiler chickens collected from various suppliers were tested in the experiment. Meat was classified into groups : “normal”, “with PSE-” or “with DFD-symptoms” based on determination of pH value 15 minutes after slaughter. After 24 hours meat was evaluated sensorically (color and elasticity) and underwent some physicochemical tests ( pH₂₄, color measurement – brightness and hem pigments content, content of water soluble proteins, free water content, water binding ability and thermal drip). Experiments conducted here did not confirm that the pH₁ value is a sufficient criterion for categorization of poultry meat into PSE, DFD and “normal” meat taking into consideration properties reflecting meat water binding (water binding ability, free water content, thermal drip). On the other hand, regarding formation of meat properties influenced by different speed of glycolisis like color and elasticity evaluated sensorically, color brightness and content of hem pigments, the differentiation between meat samples was found.

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