Table 12 The effect of carcass weight on sensory test of breast meat
| Carcass weight (g)1 | Flavor | Juiciness | Tenderness | Overall |
| I | 4.02±0.81 | 3.80±0.91ab | 4.47±1.21 | 4.02±0.85 |
| Ⅱ | 4.04±0.91 | 3.70±1.00ab | 4.36±1.25 | 3.86±0.95 |
| Ⅲ | 4.06±0.95 | 3.47±1.04c | 4.42±1.30 | 3.85±0.83 |
| Ⅳ | 4.08±0.93 | 3.93±0.94a | 4.51±1.25 | 4.04±0.98 |
| Ⅴ | 4.30±0.83 | 3.93±0.96a | 4.60±1.20 | 4.15±0.87 |
| |
a∼c Means±SD in the same column with different letters are significantly different (P<0.05).1 Ⅰ: <2,200 g, Ⅱ: 2,200∼2,400 g, Ⅲ: 2,400∼2,600 g, Ⅳ: 2,600∼2,800 g, Ⅴ: 2,800 g≤.