Table 13 The effect of carcass weight on sensory test of breast meat

Carcass weight (g)1	Flavor	Juiciness	Tenderness	Overall
I	4.65±0.77	4.20±0.96	4.39±0.97	4.48±0.90
Ⅱ	4.69±0.77	4.19±0.83	4.49±1.06	4.48±0.82
Ⅲ	4.69±0.70	4.23±0.81	4.30±1.04	4.51±0.78
Ⅳ	4.45±0.75	4.20±0.75	4.18±0.94	4.22±0.81
Ⅴ	4.68±0.89	4.33±0.90	4.35±1.01	4.53±0.89

Means±SD.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≤.