A study was conducted to determine the effects of shackling and cone restraining methods on
meat quality of broiler chickens slaughtered at two categories of live weight. Fourty Cobb 400
male broilers were randomly assigned to a 2 × 2 factorial arrangement in a completely
randomized design with 10 birds of each treatment group. The birds were slaughtered at ≤2 kg
and ≥2.5 kg live weights using shackling or cone restraining methods. Neither cone nor shackle
restraining methods affected the pH change of both slaughter weights. Birds weighing ≤2 kg
subjected to cone method had higher (P