Research Project Details

Project Details

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Nutritional composition of free range vs conventional chicken meat
Summary The research team will be conducting a comparative analysis of the nutritional composition of Australian free range vs conventional chicken meat.
Products to be analysed will be selected to (a) be representative of the most commonly sold free range products (whole bird and skinless breast fillet), and (b) to optimise the possibility of a differential between free range and conventionally produced chicken meat (drumstick selected, being a dark meat and higher fat content).
Program Chicken Meat
Research organisation University of New South Wales
Objective summary 1. To investigate if there is difference between free range and conventional chicken meat assuming all other things are essentially equivalent (like the size of the bird, the company who produces it (which also means the same basic diet), the region it comes from, the plant that processes it). (Phase 1)
2. To further investigate if there are any differences and whether they carry over these differences during any cooking procedure.(Phase 2)
3. To include the representative nutritional data for freerange chicken in the Australian Food Tables (NUTTAB)
Project Stage Closed
Project start date Monday, May 02, 2011
Project completion date Friday, April 27, 2012
Journal articles from project Not Available
National priority Promoting and maintaining good health
Rural priority Advanced Technology
RIRDC goal CME-Create foundations for the future, including capacity and market insight
Principal researcher Jayashree Arcot
Research manager Kylie Hewson
Admin contact Janice Besch