Table 3. Meat surface color 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
CIE L*
Broiler	58.55 ±2.01^a	54.08 ±2.95^abB	51.98 ±1.76^bB	52.44 ±3.10^bB	52.07 ±4.52^bB	52.95 ±2.59^abB	52.26 ±2.01^bB	54.24 ±2.98^abB	53.62 ±2.52^abB
WRMD1	57.96 ±2.14	57.39 ±2.07^A	58.83 ±1.18^A	56.89 ±1.27^A	57.73 ±3.09^A	57.85 ±0.86^A	58.71 ±1.52^A	57.54 ±1.07^AB	59.30 ±2.06^A
WRMD2	59.59 ±2.02^ab	58.76 ±0.98^abA	58.78 ±1.35^abA	57.38 ±1.49^bA	59.98 ±1.14^abA	60.46 ±1.33^aA	59.10 ±0.91^abA	60.39 ±1.22^abA	60.42 ±2.20^abA
CIE a*
Broiler	1.49 ±0.59^b	3.65 ±1.03^aA	3.77 ±1.17^a	3.61 ±0.83^aA	4.17 ±0.64^aA	2.66 ±0.62^abA	2.84 ±0.42^abA	3.26 ±0.79^aA	2.75 ±0.88^abA
WRMD1	2.11 ±0.51	2.93 ±0.58^AB	2.42 ±0.81	2.76 ±0.92^AB	2.42 ±0.23^B	2.78 ±0.67^A	1.94 ±1.13^AB	2.81 ±0.74^A	2.69 ±0.63^A
WRMD2	2.05 ±0.63^ab	2.18 ±0.30^aB	2.17 ±0.95^a	1.85 ±0.86^abB	2.05 ±0.36^abB	1.02 ±0.46^abB	0.91 ±0.42^bB	0.93 ±0.37^abB	1.23 ±0.68^abB
CIE b*
Broiler	5.98 ±0.76^A	3.65 ±1.48	5.60 ±1.21^A	5.07 ±0.92^A	4.99 ±2.11	4.14 ±0.83^A	4.57 ±0.95^A	4.34 ±1.10^A	4.13 ±0.90^A
WRMD1	4.01 ±0.69^B	4.35 ±0.54	4.18 ±0.60^B	4.74 ±0.68^AB	4.17 ±0.21	4.26 ±0.48^A	4.73 ±0.57^A	4.15 ±0.35^A	4.33 ±0.71^A
WRMD2	4.69 ±0.58^aB	3.44 ±0.69^ab	3.89 ±0.63^abB	3.34 ±1.30^abB	3.87 ±0.52^ab	2.68 ±0.16^bB	2.77 ±1.28^bB	2.85 ±0.49^bB	2.67 ±0.78^bB

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.