Author: Fouad Ali Abdullah Abdullah

Comparison of organic and conventional chicken meat from the consumer’s perspective: production properties and sensory attributes

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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 … [Read more…]

The Technological Challenges Faced by Halal Slaughter Procedures

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The halal meat industry in Europe is progressing to meet the demands of the local consumer or alternatively it’s proceeding towards the goal of being exported to the Islamic world. The modern technology which is used in the meat industry is constantly evolving and updating to keep pace with modernization and to meet the needs … [Read more…]

Genotype influences on animal welfare and the meat properties of organic chickens

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The aim of this study is to review the influence of genotype on animal welfare and the properties of chicken meat in organic systems. Organic systems prefer slow-growing hybrid birds, though they do permit the use of other strains if reared to the age of 81 days. Fast-growing strains, which are usually used in conventional … [Read more…]

The effects of a free-range system on the meat properties of organic chickens

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The aim of the present review is to research the impact of free-range systems on the properties of organic chicken meat. The main factors of free-range systems are uncontrolled weather, pasture (fresh grass, insects and worms) and a large outside area (high physical activity for birds). The uncontrolled atmosphere in the outdoor area negatively influenced … [Read more…]