High-quality chicken meat is pink or light pink in colour, with pH level in the range of 5.8-6.0. Acidity level measurements, which are obligatory in the QAFP system, take place 10 hours after slaughter and the result is another confirmation of the high-quality of the product offered. The smell of the meat should not be intense and most of all should indicate freshness. As a high-quality product compliant with EU production standards chicken meat should be free from any haemorrhages, excessive free fluids, remainders of feathers or traces of water and other substance injections.

High-quality chicken meat is a source of high-value protein. Protein found in chicken meat consists of eight amino acids and a relatively small amount of fat and sodium. It is also a valuable source of niacin (vitamin B3), vitamin B6, biotin (vitamin B7) and vitamin B12, as well as iron and zinc[1].

High-quality chicken meat is known for its universal appeal, ease of use in the kitchen and great taste. Once cooked, the meat is tender, juicy and crispy, and keeps a high nutritional content.

The QAFP system applies to the following chicken carcass parts: skinless boneless chicken breast, whole breast, half breast, fillets, cutlets or breast cut into small portions, whole chicken carcass, whole breasts or portioned breasts with skin and bone or breasts with skin bone-off, fillets, legs, thighs, shanks, wings whole and portioned and meat from the breast, legs, thighs, shanks and wings.

[1] Mięso i przetwory drobiowe – technologia, higiena, jakość, Grabowski T. Kijowski J., Wydawnictwo WNT

This website has been prepared for the purpose of the program which was financed in 2016-2019 from the European Union and the Republic of Poland, as well as from the Poultry Meat Promotion Fund.