Assessment of the quality of carcasses and meat from commercial and organic chicken production
DOI:
https://doi.org/10.15584/pjsd.2026.30.1.1Keywords:
production system, quality, poultry carcass, breast muscleAbstract
The aim of the study was to evaluate selected quality characteristics of carcasses and meat from broiler chickens reared under organic and conventional production systems. The evaluation covered physical characteristics (pH, WHC (water-holding capacity), colour and tenderness), nutritional and caloric value, as well as organoleptic characteristics. Breast muscles of broiler chickens reared in an organic production system were characterised by lower water-holding capacity, darker colour, greater firmness, and better taste after heat treatment. In contrast, commercial production breast muscle contained less ash and fat and was characterised by greater tenderness and juiciness. The results obtained may serve as a valuable source of information for consumers when choosing poultry meat, highlighting differences in quality and sensory characteristics resulting from the production system.
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