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 the growth performance of birds. Vegetation, insects and worms in the free-range area are sources of energy for chickens and can improve the flavour and chemical composition of the meat. Outdoor access provides a high level of physical activity for birds which is reflected in the tenderness and the fat and protein content of the meat. The high lipid oxidation of organic chicken meat is partially attributed to greater motor activity of the birds and affected the shelf life of the meat.
