Organically produced chickens show a big difference in the composition of the carcass and the chemical content of breast and thigh meat. But this method of production shows no major improvement in the sensory characteristics of meat when compared to conventionally produced birds.
This article can also be found at World Poultry Volume 20 number 8. To view the article online simply click on the link below.
Keywords: marketing, meat, quality, organic, broiler, poultry meat, weight, nutrition, performance, breeds