The content of 13 free amino acids in broiler breast meat was measured by an automatic amino acid analyzer. Overall, free amino acid content of low pH meat (5.5 to 5.7) was significantly lower than that of intermediate pH meat (5.9 to 6.2), which in turn was lower than that of high pH meat (6.4 to 6.6). Overall, free amino acid content was significantly lower in fresh meat than in meat stored for 6 days at 4 C. Of the amino acids studied, alanine, threonine, and glutamic acid were present in high levels and methionine, phenylalanine, isoleucine, and proline in low levels. In fresh carcasses, the content of free amino acids was similar in meat at intermediate and high pH, but was significantly lower in meat at low pH. In stored carcasses, the content of free amino acids was similar in meat at low and intermediate pH and was significantly higher in meat at high pH.We determined the absolute content of
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