The effects of age, sex and genotype on growth and sensory characteristics in organically produced broilers, when kept considerably longer before slaughtering, were examined. A total of 450 birds consisting of three genotypes, Light Sussex, New Hampshire, and the commercial strain I 657 were inserted at Fejoe Research Orchard. Half the birds were slaughtered at 91 days of age and half at 120 days of age. I 657 was significantly heavier compared to the slower growing breeds and Light Sussex was significantly heavier than New Hampshire. Males were significantly heavier than females across genotype, but weight ratios differed with genotype. No overall effect of genotype was found on the flavour or smell of the breast meat, but the commercial strain went towards a tougher and less tender consistency at 120 days of age, whereas the opposite was the case for the slower growing pure breeds. The positive flavour of salt was significantly improved at 120 days of age across genotype and age, with females having saltier flavour than the males. The positive flavour of sweet corn was improved in the meat from the males, but the positive smell of sweet corn was significantly improved in both males and females. No negative consequences of age were found
