Table 3.
Comparison of physicochemical properties of chicken meats from Korean native chickens and broiler

	Broiler	Korean native chickens			SEM
	Broiler	HH3	WRMD1	WRMD2	SEM
Breast meat
pH	5.88	5.70	5.76	5.88	0.064
CIE L^*	52.46^b	54.01^ab	47.01^c	56.27^a	0.704
CIE a^*	2.04^c	3.16^b	4.06^a	3.36^b	0.164
CIE b^*	3.42^c	12.12^a	7.02^b	11.64^a	0.219
Water holding capacity (%)	44.04^a	43.13^a	33.95^c	38.16^b	0.936
Shear force (N)	29.01^a	31.38^a	32.45^a	24.76^b	0.950
Collagen contents (mg/100 g)	0.43^b	0.63^a	0.67^a	0.66^a	0.035
Thigh meat
pH	6.65^a	6.63^a	6.63^a	6.44^b	0.034
CIE L^*	47.01^c	56.27^a	47.46^c	49.92^b	0.599
CIE a^*	4.06^c	3.36^c	12.23^a	9.81^b	0.226
CIE b^*	8.08^b	7.10^bc	9.72^a	6.87^c	0.254
Water holding capacity (%)	84.51^a	79.79^b	80.22^b	80.24^b	0.452
Shear force (N)	26.31	24.37	24.71	24.01	0.841
Collagen contents (mg/100g)	1.14^b	1.37^a	1.42^a	1.40^a	0.049

Means within same row with different superscript letters differ significantly (P<0.05).