The aim of this study was to investigate the influence of ortophosphoric acid on the physico-chemical composition of chicken meat. The study included 200 commercial hybrids broilers Ross 308 divided into four groups with two repetitions, depending on the proportion of ortophosphoric acid added to the drinking water (0; 0.4; 0.5; 0.65 %). When the experiment was over, with the 42 days old broilers and the usual carcass processing were performed measurements of physical and chemical properties (pH15 and pH24 value, color indicators (L *, a *, b *), drip loss (DL24, DL48) and cooking loss (CL)) on 20 chicken carcasses or 5 carcass from each group. Statistical analysis showed no statistically significant differences (p> 0.05) in the physical and chemical quality indicators (pH15, pH24, color indicators L *, a *, b *, DL24, DL48, CL) of meat between commercial hybrids broilers Ross 308 without the addition of ortophosphoric acid (the control) and with orthophosphoric acid supplements (0.4; 0.5; 0.65%). Statistically significant differences were not established either between groups with different levels of ortophosphoric acid supplements. Therefore, considering the results of the research, we can conclude that there is no valid reason for adding the ortophosphoric acid in broilers food, that would consequently affect the physicochemical properties of their meat. Nevertheless, we must take into results of previous research, their effects on broilers meat and trends in the poultry industry, and in the near future consider the possibility of conducting new research with a larger number of individuals.