Table 2. pH, water holding capacity (WHC), cooking loss (CL), drip loss (DL) and shear force of the breast and thigh meat from commercial broiler, Korean hanhyup-3 broiler and organic chicken

Traits	Breast			Thigh
Traits	Broiler	HH3	KOC	Broiler	HH3	KOC
pH	6.15±0.01^b	5.96±0.01^c	6.24±0.01^a	6.63±0.00^b	6.35±0.00^c	6.82±0.01^a
WHC (%)	63.76±0.06^b	62.08±0.57^b	66.97±0.91^a	63.99±1.19^b	56.76±1.10^c	69.22±0.64^a
CL (%)	19.07±0.15^b	22.35±0.99^a	18.68±0.72^b	21.65±0.77^b	25.63±0.85^a	20.37±0.29^b
DL (%)	2.38±0.64	3.26±1.11	2.16±0.87	2.42±0.61^b	4.03±0.50^a	1.79±0.21^b
Shear force (kg)	0.52±0.09^b	0.78±0.08^a	0.74±0.09^a	0.53±0.07	0.59±0.10	0.56±0.09

HH3: Korean hynhyup-3 broiler, KOC: Korean organic chicken.
Least square means with different letters within the same row are significantly different (P<0.05).