Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meat

Abstract

In this study, the commercially available chicken thigh and breast meat produced by organic and conventional methods were investigated in terms of physicochemical, microbiological and sensorial properties. The organic chicken breasts had higher fat content than the conventional chicken breasts. The protein content of organic thighs was higher than conventional thighs. Organic chicken meat contains more mineral substances than conventional chicken meat and has higher pH value, cooking loss and water holding capacity. Alpha-linoleic acid, docosahexaenoic acid was found to be higher in organic chicken meat. Salmonella spp. was detected in all conventional chicken and 66.66% of organic chicken.