author(s)
Shakila S, Bhaskar Reddy GV and Amaravathi P

abstract
The present investigation was carried out for comparing the carcass and meat quality attributes of improved chicken variety ie) rajasri male chicken and broilers meat to assess the extent of suitability for preparing the processed/value added chicken meat products. Rajasri chicken recorded significantly (P<0.05) lower pre slaughter weight, dressing per cent, giblet yeild and cut up parts yield compare to broilers. Broilers meat recorded significantly (P<0.05) lower drip loss, pH, muscle fibre diameter, collagen content, cooking loss, total protein and total fat content and significantly (P<0.05) higher water-holding capacity, total protein extractability and collagen solubility than rajasri chicken meat. Broiler meat recorded significantly (P<0.05) superior sensory scores compared to rajasri chicken meat. From these results, it can be concluded that rajasri meat is lower carcass and meat quality attributes compared to broiler meat but this can also be utilized for preparation of processed and value added chicken meat products without adverse affect on quality of finished processed meat product.