Table 4. Sensory evaluation 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
Tenderness	3.40±0.55^a	1.90±0.55^b	1.70±0.45^b	3.40±0.89	3.00±0.71	3.80±0.45
Juiciness	1.70±0.45^ab	1.40±0.55^b	2.20±0.45^a	2.30±0.45	2.50±0.50	2.89±0.53
Flavor	2.70±0.67	2.60±0.55	2.60±0.90	2.40±0.55	2.30±0.45	2.70±0.45
Overall preference	2.90±0.65	2.60±0.65	2.70±0.76	2.40±0.55^b	2.40±0.55^b	3.10±0.22^a

HH3: Korean hynhyup-3 broiler, KOC: Korean organic chicken.
Tenderness, 1: Hard – 5: Soft; Juiciness, 1: Dry – 5: Juicy; Flavor, 1: Bad – 5: Good; Overall preference, 1: Bad – 5: Good.
Least square means with different letters within the same row are significantly different (P<0.05).