The aim of this study was evaluation of the properties of chicken meat from organic and conventional rearing systems which are observable by the consumer. The production properties (weight and yield) of different cuts/portions and sensory attributes of fresh eviscerated carcasses were investigated. The breasts of conventional chicken showed a significantly higher weight and yield (p < 0.01), whereas most of the other evaluated portions (thighs, muscles of thighs, bones of thighs, wings, skin of wings, bones of wing and skeleton) of conventional broilers showed lower weight and yield. The breast and skeleton were the heaviest part of the carcass with the highest yield in conventional and organic chicken, respectively. The tibia of organic birds was significantly (p < 0.01) longer. Panelists evaluated lower meatiness on the carcasses of organic chicken. The average difference of price between organic and conventional chicken meat was 180%. The price for which the panelists would buy the organic chicken meat was lower by 42.5% than the price in retail market of organic food products. This work aims to clarify for consumers the quantitative characteristics of the carcass portions that they will get when buying organic chicken at relatively higher prices from the retail market.
