Table 1. Proximate composition of broiler and Korean native chicken with various freezing and thawing conditions

Traits/breeds	Fresh	SF-RT	SF-AT	SF-WT	SF-MT	QF-RT	QF-AT	QF-WT	QF-MT
Moisture (%)
Broiler	76.55 ±0.29^a	75.37 ±0.19^cA	76.34 ±0.45^aA	76.60 ±0.78^a	75.51 ±0.30^bc	76.20 ±0.21^abA	76.20 ±0.17^abA	76.32 ±0.26^aA	76.34 ±0.41^aA
WRMD1	75.81 ±0.18^a	74.92 ±0.23^bB	74.90 ±0.42^bB	74.90 ±0.66^b	74.97 ±0.43^b	74.86 ±0.25^bC	74.53 ±0.44^bB	75.07 ±0.45^abB	74.73 ±0.28^bB
WRMD2	75.60 ±2.38	75.34 ±0.34^AB	75.18 ±0.49^B	76.41 ±2.18	75.93 ±3.02	75.28 ±0.22^B	75.81 ±0.46^A	75.32 ±0.24^B	75.27 ±0.30^B
Crude protein (%)
Broiler	24.29 ±1.27^a	23.42 ±0.78^ab	21.99 ±0.28^bc	21.70 ±0.59^cB	22.08 ±1.32^bcB	22.93 ±0.63^abcB	22.11 ±0.63^bc	22.67 ±0.24^abcB	22.44 ±0.46^bc
WRMD1	23.83 ±1.41	22.63 ±0.76	23.46 ±2.74	22.50 ±1.85^B	24.05 ±1.68^AB	24.05 ±0.66^A	23.48 ±1.24	23.78 ±1.04^AB	23.87 ±1.40
WRMD2	22.43 ±1.28^c	22.72 ±0.70^c	23.86 ±1.30^bc	25.77 ±1.14^abA	26.17 ±1.92^aA	23.70 ±0.48^bcAB	23.50 ±1.22^bc	24.15 ±0.56^abcA	23.76 ±0.39^bc
Crude lipid (%)
Broiler	0.84 ±0.11^ab	1.00 ±0.22^abA	1.00 ±0.05^abA	0.74 ±0.21^b	0.79 ±0.11^b	1.30 ±0.45^aA	0.99 ±0.25^ab	0.83 ±0.23^abAB	1.22 ±0.25^abB
WRMD1	0.73 ±0.20	0.73 ±0.24^AB	0.71 ±0.15^B	0.92 ±0.40	0.70 ±0.20	0.75 ±0.23^B	1.09 ±0.24	0.99 ±0.24^A	0.70 ±0.21^B
WRMD2	0.88 ±0.13^abc	0.63 ±0.19^cB	0.84 ±0.10^abcvAB	0.66 ±0.14^bc	0.97 ±0.17^ab	0.76 ±0.17^abcB	0.78 ±0.20^abc	0.65 ±0.12^bcB	1.00 ±0.15^aAB
Crude ash (%)
Broiler	1.40 ±0.11^aA	1.11 ±0.18^abc	0.97 ±0.23^cB	1.25 ±0.14^abcA	1.17 ±0.08^abc	1.06 ±0.22^bc	1.22 ±0.05^abc	1.28 ±0.04^abA	1.08 ±0.07^bc
WRMD1	1.00 ±0.11^bcB	1.15 ±0.10^abc	1.34 ±0.10^aA	1.03 ±0.09^bcB	1.10 ±0.06^abc	0.98 ±0.08^c	1.11 ±0.20^abc	1.06 ±0.13^bcB	1.23 ±0.14^ab
WRMD2	1.00 ±0.15^B	1.13 ±0.09	1.06 ±0.03^B	1.14 ±0.09^AB	1.10 ±0.13	1.09 ±0.03	1.03 ±0.05	1.02 ±0.07^B	1.14 ±0.05

Means in the same column with different superscript letters differ significantly (p<0.05).
Means within the same row with different superscript letters differ significantly (p<0.05).
SF, slow frozen; RT, refrigerator thawing; AT, ambient temperature thawing; WT, water thawing; MT, microwave thawing; QF, quick frozen; WRMD1, Woorimadtag No. 1; WRMD2, Woorimadtag No. 2.