Quality of chicken meat from conventional and organic production

Consumers believe that quality of foods from organic production is superior to foods from conventional production. The objectives of the present study have therefore been to compare the quality of chicken meat from organic and conventional production on the basis of traditional meat quality criteria. The experiment was organized as a field study. Fresh organic broiler carcasses were purchased directly from the farms and fresh conventional broiler carcasses from supermarkets. Conventional chicken carcasses were of 5 different origins. In total, 5 farms x 5 carcasses + 5 origins x 5 carcasses = 50 carcasses were included in the survey. Besides criteria of the carcass quality (classification according to EU legislation, proportion of valuable parts, skin colour) meat quality criteria (colour, grilling losses, texture, content of nutrients, fatty acid profiles, sensory attributes) were determined. Carcass weights differed between 1,300 und 3,300 g for organic chickens and between 1,100 and 1,500 g for conventional ones, and prices ranged between 7 and 11 Euro/ kg and/or 2.49 and 3.99 Euro/ kg, respectively. Carcass quality according to EU legislation and marking of carcasses was insufficient for organic chickens. Proportion of breast meat was lower in organic chickens, skin and meat was more yellow, grilling losses were lower and texture values were higher. Content of dry matter, crude protein, ash, fat and n-3 fatty acids was higher in organic chicken meat. Sensory panellists assessed organic broiler meat as tougher and tastier. The microbial status of the meat was not determined. In conclusion, traditional meat quality criteria indicate a slight superior quality of organic chicken meat.