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).