Table 4. Sensory evaluation of the breast and thigh meat from commercial broiler, Korean native chicken and duck

Traits (%)	Breast			Thigh
	Broiler	KNC1)	Duck	Broiler	KNC1)	Duck
Tenderness1)	3.07±0.73a	3.00±0.58ab	2.21±0.81b	3.36±0.94a	2.86±0.69ab	2.14±0.90b
Juiciness2)	2.00±0.58	1.79±0.91	1.79±0.57	2.57±0.98	2.07±0.61	1.86±0.90
Flavor3)	3.00±0.82	2.50±1.04	2.14±0.38	2.71±1.11	2.86±1.07	2.43±0.98
Off-flavor4)	1.33±0.52b	1.57±0.54b	3.14±1.07a	1.43±0.54	1.86±0.90	1.57±0.79
Overall preference5)	3.07±0.84a	2.86±0.69a	1.93±0.61b	3.36±0.75	3.00±0.76	2.71±0.70

Korean native chicken.
Tenderness, 1:hard – 5:soft;
Juiciness, 1: dry – 5: juicy;
Flavor, 1:bad – 5: good;
Off-flavor, 1:bad – 5: good;
Overall preference, 1: bad – 5: good.
Means with different letters within the same row are significantly different (p<0.05).