Table 3. The pH, cooking loss, pick up value and TBARS of fried Korean native chicken thigh meat with rosemary and clove essential oils

Traits	Control	0.005RB	0.01RB	0.005CB	0.01CB	SEM
pH	6.80	6.79	6.80	6.83	6.85	0.025
Cooking loss (%)	26.49a	21.67b	22.77b	27.27a	22.36b	0.765
Pick up value (%)	5.06b	5.07ab	6.10ab	6.49a	5.32ab	0.306
TBARS (mg malondialdehyde/kg)	1.47	1.55	1.54	1.62	1.61	0.051

Means within the same row with different letters are significantly different (P<0.05).