Table 5 Descriptive analysis of breast meats from a commercial native chicken, White Semi broiler, and new native chicken lines

H W Candidate native chicken strains SEM1
A C D
Aromatic flavor 5.002 4.54 5.23 4.92 5.23 0.24
Off flavor 5.00 4.85 4.62 4.15 4.92 0.25
Tenderness 5.00 5.38 5.15 4.38 4.38 0.29
Chewiness 5.00 4.69 5.23 4.31 5.08 0.26
Number of chewing 21.33 24.33 22.67 22.33 21.42 0.92
Preference 5.00ab 4.15b 5.31a 4.85ab 5.15ab 0.28
H: Hanhyup No.3; W: White Semi broiler; A, C, D: Candidate native chicken strains from the Golden Seed Project.1 Standard error of the means (n=6).2 The 5 point score of H was used as the reference and the other samples were evaluated relative to the H; Flavor (1=extremely weak, 9=extremely strong); tenderness (1=extremely soft, 9=extremely tough); Chewiness (1=extremely crumble, 9=extremely chewy); number of chewing (number of chewing required until swallowed).a,b Different letters within the same row differ significantly (P<0.05).