Table 5 Descriptive sensory analysis and overall acceptance of breast and thigh meat obtained from different Korean native chicken breeds

		Savory taste¹	Chickeny smell¹	Tenderness²	Texture³	Number ofchewing⁴	Overallacceptability⁵
Breast	CKNC	5.00^b	5.00^a	5.00^b	5.00^a	24.33^ab	5.00^ab
	Broiler	5.60^a	4.33^b	4.13^c	4.60^ab	22.75^b	5.47^a
	2A	3.93^c	5.27^a	5.80^a	3.93^b	26.08^a	3.67^c
	2C	5.20^ab	4.67^b	5.07^b	5.40^a	24.75^ab	5.33^a
	2D	4.73^b	5.07^a	5.20^b	4.73^ab	25.67^a	4.60^b
	SEM⁶	0.169	0.187	0.156	0.260	0.775	0.175
Thigh	CKNC	5.00^ab	5.00^ab	5.00^a	5.00^a	22.33^ab	5.00^ab
	Broiler	4.33^b	5.13^a	3.47^c	3.27^b	19.75^b	3.80^b
	2A	4.20^b	4.53^b	4.93^a	5.40^a	22.33^ab	4.67^b
	2C	5.33^a	4.80^ab	4.40^b	4.87^a	21.58^ab	5.33^a
	2D	4.60^b	5.20^a	4.93^a	5.27^a	22.58^a	4.73^b
	SEM⁶	0.215	0.152	0.142	0.161	0.706	0.175

¹Extremely weak: 1, neither weak nor strong: 5, extremely strong: 9.
²Extremely tender: 1, neither dislike nor tender: 5, extremely tough: 9.
³Extremely crumbly: 1, neither dislike nor chewy: 5, extremely chewy: 9.
⁴ Number of chewing to swallow.
⁵Extremely dislike: 1, neither dislike nor like: 5, extremely like: 9.
⁶Standard error of the means (n=50).
CKNC: Commercial Korean native chicken, CB: Commercial broiler, 2A, 2C, and 2D: New crossbreds Korean native chicken.
^a∼cMean with different letters within the same column with the same portion differ significantly (P<0.05).