The local poultry population of Benin of Gallus gallus species is made of a variety of ecotypes including the Sahoue ecotype. The aim of this study is to determine the variations in carcass characteristics and meat quality of this ecotype according to the slaughtering process and the post-mortem aging time. Therefore, 24 chicken of 6 months of age, of similar live weight were divided into two groups and slaughtered respectively according to the conventional and traditional method of slaughter. It comes out from the study that carcass yield was affected by the method of slaughter with the highest values recorded in conventional meat (P<0.001). Technologically, the post-mortem pH of chicken from the conventional slaughtering process recorded at 1, 12 and 24-hour (6.11 vs. 5.69; 5.95 vs. 5.65 and 5.97 vs. 5.62) was the highest. However, the water holding capacity and nutritional parameters of the meat were similar (P>0.05) for both slaughtering modes. The total ash, crude protein and fat content of meat from conventional and traditional slaughtering processes were respectively 0.96% and 0.99%; 19.34% and 19.38% and 2.87% and 2.71%. The post-mortem aging time of the meat affected only the dry matter and mineral content of the meat (P<0.05). Positive and significant correlations were also obtained between the technological and nutritional parameters of the meat.