The chicken was domesticated about 3,000 years B.C. in India. It has been bred in Europe since ancient times. Meat chickens are characterized by high body weight and low laying performance. Broilers bred in Europe, thanks to careful breeding, are characterised by a faster growth rate and reach the right weight in less time. Broiler rearing takes 5-7 weeks. During this time the bird reaches the weight of about 2.2 kg. In European farms, both chicken welfare and breeding performance are continuously improved through research, testing and implementation of new breeding methods such as feed formulas, lighting and ventilation systems. Looking after the safety of animals, gentle and efficient handling, shortening transport time – all this has an impact on welfare of the poultry and results in a high-quality final product. 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 take place 10 hours after slaughter and the result is another confirmation of high-quality of the product offered. The smell is not intense and most of all indicates freshness.