Table 4. Sensory analysis of fried Korean native chicken thigh meat with rosemary and clove essential oils

Traits	Control	0.005RB	0.01RB	0.005CB	0.01CB	SEM
Appearance	7.20	7.60	7.47	7.00	7.60	0.242
Aroma	7.20	7.47	7.27	7.53	7.20	0.271
Flavor	6.93	7.13	7.20	7.33	7.20	0.241
Mouth feel	7.27	7.27	7.47	7.27	7.20	0.245
Juiciness	7.20	7.20	7.47	7.13	6.93	0.253
Overall acceptability	6.93	7.00	7.67	7.40	7.20	0.240