Evaluation of raw meat quality, textural and storage stability characteristics of northern hill chicken of India “Uttara” in comparison with Kadaknath

Bora1, B., Arya, A., Rawat, B.S., Bharti, S.K., Kumar, S. and Gangwar, S. 2025. Evaluation of raw meat quality, textural and storage stability characteristics of northern hill chicken of India “Uttara” in comparison with Kadaknath. Indian Journal of Poultry Science, 60(1): 89-96. The study aimed to demonstrate meat quality characteristics of “Uttara” Indian chicken breed of northern Himalayan region. Uttara pure and cross bred with Rhode Island Red chicken (UPB and UCB ) were subjected to analysis of cholesterol and fatty acid profile using breast muscle (Pectoralis major) in comparison to that of Kadaknath (K) chicken. Marinated chicken were analysed for cooking yield, texture profile analysis, microbial /oxidative stability and sensory characteristics. Omega-3 fatty acid C18: 3n6 (©-linolenic acid) were found in muscle and edible offal of Uttara while textural characteristics represented higher chewiness, of UPB. Lower thiobarbituric acid reactive substances (TBARS), with higher (P<0.05) 2,2-Diphenyl-1-picrylhydrazyl (DPPH) of UPB represented the higher antioxidant capacity of meat with lower (P<0.05) Total plate count (TPC) and Yeast and moulds (Y&M) count. Product from Uttara (UPB and UCB) were tender, flavour rich and revealed more (P<0.05) juiciness characteristics. Omega-3 fatty, higher chewiness, antioxidant capacity flavour and juiciness of Uttara chicken could influence consumption of this native breed in comparison to Kadaknath. It is recommended that meat of these native species could be incorporated and valued for nutritional benefits in food.