Table 2. pH, water holding capacity (WHC), cooking loss (CL), thaw loss(TL) of the breast and thigh meat from commercial broiler, Korean native chicken and duck

Traits	Breast			Thigh
	Broiler	KNC1)	Duck	Broiler	KNC1)	Duck
pH	5.83±0.00b	5.61±0.01c	6.01±0.01a	6.56±0.01a	6.22±0.01c	6.50±0.01b
WHC (%)	80.99±8.17a	53.78±5.73b	65.33±11.74ab	67.11±3.94	62.21±1.43	66.32±3.03
CL (%)	24.80±2.81b	24.32±2.25b	36.30±0.31a	30.74±3.64	26.14±3.24	31.99±0.94
TL (%)	11.46±0.70a	6.29±1.35b	8.46±2.70b	8.02±1.99a	2.52±0.49c	4.28±0.60b

Korean native chicken.
Means with different letters within the same row are significantly different (p<0.05).