Chicken

Appearance	Pink to light red, moist meat
Color	White to light pink (breast) or darker (thigh)
Texture	Firm, tender
Odor	Mild, fresh, characteristic odor
Taste	Mild, slightly gamey
Moisture Content	70 - 75%
Fat Content	2 - 10% (varies by cut and preparation)
Protein Content	20 - 25%
pH	5.6 - 6.0
Bone Content	Varies by cut (e.g., bone-in or boneless)
Salt Content	< 1% (if unseasoned)
Foreign Matter	< 0.1%
Shelf Life	1 - 2 days (fresh) or up to 12 months (frozen)
Crude Fiber	< 1%