Abstract
The aim of the study was to determine the effect of season and withdrawal duration on meat quality characteristics of broiler chicken in commercial slaughter conditions. The study was carried out on Ross 308 broiler chickens reared under similar commercial conditions from two different seasons (autumn and winter) and three different withdrawal duration (8, 10 and 12 hours). A total of 180 broilers, 10 samples per transport distance were randomly selected to determine meat quality characteristics, (2 seasons × 3 withdrawal durations × 10 samples × 3 repeats). Meat colour parameters, pH4, pH24, drip loss and cooking loss were determined. In this study, pH4 value increased (p
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