The purpose of our work was to determine how the method of chicken rearing (intensive (control), organic farming (Eco) and feeding with selenium bind to organic substances (Se) influences the various quality parameters of raw and roasted chicken meat, namely the ratio of meat, bones and skin, basic chemical composition, cooking loss, as well as instrumental parameters and sensory properties of chicken meat (chest and thighs). In the experiment we analysed nine chicken carcases without any of all from the fore mentioned range and bought on the market. One half of each chicken was used for analysis on raw meat and the other half was roasted in oven at 180 °C to internal temperature of 82 °C. It was found that raw breast meat from three different ranges significantly differ in the content of fat and water. Meat from roasted chicken thighs from different range was significantly differed in the content of protein, fat and water. In cutting the fresh chickens from three different ranges in to different parts and types of tissues there were significant differences in the mass fraction of meat, breast and bones; in case of roasted chickens there were not significant differences. The skin of fresh chickens from the Eco group was lighter in skin colour and redder than in the other two groups. The control group was lighter in roasted skin colour than the other two groups. There were seen the changes in texture of chicken thighs; the group Se had the most soft texture. Sensory analysis found out that different range significantly affects sensory properties of raw and roasted chicken parts. The Eco group stands out in a negative way in sensory quality.
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