Table 2. pH, water holding capacity (WHC), cooking loss (CL) and thawing loss (TL) of chicken breast and thigh meat from conventional and animal welfare farm

Traits	Breast		Thigh
	BCF	BAW	BCF	BAW
pH	6.01±0.00a	5.95±0.01b	6.71±0.02a	6.46±0.01b
WHC (%)	57.53±1.64b	70.27±4.8a	64.1±0.45b	66.4±2.08a
CL (%)	27.01±1.98	23.9±3.37	31.13±1.38	28.49±1.33
TL (%)	5.80±1.03a	4.48±0.62b	2.62±1.07	1.39±0.23

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