Table 4. Sensory evaluation of chicken breast and thigh meat from conventional and animal welfare farm

Traits	Breast		Thigh
	BCF	BAW	BCF	BAW
Tenderness	3.43±0.53	3.57±0.53	2.86±0.9	3.29±0.76
Juiciness	2.43±0.98	2.43±1.13	2±0.82	2±0.58
Flavor	2.71±0.76	2.86±0.9	2.57±0.98	2.29±0.76
Off-flavor	1.43±0.79	1.67±1.21	1.57±0.79	1.71±0.76
Overall preference	2.93±0.19	3.14±0.48	2.93±0.45	2.71±0.7