Table 2 pH and color of breast and thigh meat obtained from different Korean native chicken breeds

								pH			Skin																		Flesh
											L*						a*					b*							L*			a*						b*
Breast				CKNC				5.72b			75.38						3.00ab					12.42							55.06b			2.18						2.43
				Broiler				6.00a			75.41						4.26a					10.48							57.71ab			2.91						3.81
				2A				5.62d			73.20						2.73ab					11.38							58.92a			2.86						3.96
				2C				5.64c			75.82						1.87b					8.50							58.39ab			3.57						3.63
				2D				5.63cd			75.43						2.28ab					12.10							60.02a			2.28						4.06
				SEM1				0.005			0.841						0.425					1.064							0.914			0.359						0.373
Thigh				CKNC				6.68ab			74.43b						1.80					10.12							52.78ab			0.87						2.19b
				Broiler				6.65ab			74.08bc						2.86					9.14							54.89a			1.13						5.14a
				2A				6.57b			72.56c						1.89					8.90							53.42ab			1.12						2.21b
				2C				6.59b			77.94a						1.84					9.50							51.24b			1.01						2.14b
				2D				6.73a			74.11bc						2.33					9.87							53.04ab			1.14						2.32b
				SEM1				0.027			0.416						0.348					0.696							0.772			0.172						0.487

CKNC: Commercial Korean native chicken, 2A, 2C, and 2D: New crossbreds of Korean native chicken.
¹ Standard error of the means (n=20).
^a∼c Mean with different letters within the same column with the same portion differ significantly (P<0.05).