Poultry production systems must prove their quality in the display case

A Belgian study published in *Poultry Science* compares the oxidative stability of breast and thigh meat from four chicken-production systems: fast-growing birds reared indoors, fast-medium-growing birds reared indoors, medium-growing birds reared outdoors, and slow-growing birds reared outdoors. Sixty birds from 20 farms were selected, and minced meat was exposed for 168 hours to intense light at 2–4°C. The design makes it possible, at least in part, to distinguish effects associated with cut, growth rate and production system.