Table 5. Sensory characteristics 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
Appearance
Broiler	8.23 ±0.73^aA	7.15 ±0.90^bcA	7.62 ±0.51^abcA	7.38 ±0.65^bc	7.62 ±0.51^abcA	7.62 ±0.51^abc	7.38 ±0.51^bc	6.92 ±0.49^c	7.85 ±0.55^ab
WRMD1	7.23 ±0.44^B	6.85 ±0.90^B	6.77 ±1.01^B	7.15 ±0.99	6.69 ±0.85^B	7.23 ±1.36	6.85 ±1.28	7.31 ±1.18	7.08 ±0.95
WRMD2	7.77 ±1.01^AB	7.77 ±0.83^A	7.46 ±0.97^AB	7.54 ±0.66	7.46 ±0.78^A	7.46 ±1.20	7.77 ±1.01	7.54 ±1.13	7.38 ±1.19
Taste
Broiler	7.54 ±0.52^aA	6.77 ±0.73^ab	6.54 ±0.52^b	6.15 ±0.69^b	6.62 ±0.87^abA	6.77 ±0.83^ab	6.46 ±1.05^b	6.69 ±1.03^abAB	6.62 ±0.65^ab
WRMD1	7.08 ±0.28^aAB	6.77 ±0.73^a	5.92 ±1.12^ab	6.23 ±1.17^ab	5.23 ±1.54^bB	6.69 ±1.11^a	6.54 ±1.33^ab	6.00 ±1.29^abB	6.46 ±1.39^ab
WRMD2	6.77 ±1.01^B	6.85 ±1.14	6.62 ±0.87	6.77 ±0.93	6.77 ±0.83^A	6.92 ±0.86	6.46 ±1.05	7.00 ±0.71^A	6.77 ±0.93
Aroma
Broiler	7.62 ±0.51^A	7.23 ±1.01	7.46 ±0.88	7.77 ±0.83^A	7.08 ±0.76	7.46 ±0.78	7.31 ±0.63	7.38 ±0.51	7.08 ±0.86
WRMD1	7.08 ±0.28^B	6.46 ±1.27	6.62 ±0.96	6.85 ±1.07^B	6.31 ±0.95	7.15 ±1.14	6.77 ±0.93	7.08 ±0.95	7.00 ±1.15
WRMD2	7.31 ±0.75^AB	7.38 ±0.77	7.00 ±1.00	6.92 ±0.86^AB	6.69 ±1.03	7.31 ±1.18	7.08 ±1.12	7.38 ±1.04	6.92 ±1.38
Off flavor
Broiler	7.46 ±1.27	7.23 ±1.09	6.77 ±1.30	7.31 ±1.03	6.54 ±1.45	7.46 ±1.13^A	7.38 ±1.12^A	7.38 ±1.12^A	7.15 ±0.90
WRMD1	6.77 ±0.44	6.77 ±1.48	6.46 ±1.05	6.85 ±0.99	5.69 ±1.84	5.85 ±1.52^B	5.92 ±1.61^B	5.69 ±1.38^B	6.15 ±1.21
WRMD2	7.08 ±0.95	7.15 ±0.69	7.08 ±0.86	7.00 ±0.91	6.85 ±0.99	7.38 ±1.19^A	7.15 ±1.21^AB	7.38 ±1.04^A	7.08 ±1.38
Tenderness
Broiler	6.92 ±0.76^a	7.00 ±0.82^a	6.54 ±0.97^ab	5.92 ±0.86^abAB	6.23 ±0.83^ab	6.62 ±0.87^ab	6.23 ±0.93^ab	6.92 ±1.12^a	5.77 ±1.09^b
WRMD1	6.77 ±0.60	6.38 ±1.26	5.69 ±1.60	5.77 ±1.92^B	6.23 ±1.36	6.08 ±1.80	6.00 ±1.47	6.15 ±1.52	6.69 ±1.32
WRMD2	7.08 ±0.64	6.85 ±1.07	6.77 ±1.36	7.15 ±1.07^A	6.38 ±1.26	7.00 ±0.91	6.46 ±1.33	7.31 ±0.95	6.23 ±1.01
Juiciness
Broiler	5.92 ±0.95^abB	6.62 ±0.77^a	5.92 ±0.95^abAB	5.46 ±0.78^abB	5.62 ±1.12^ab	6.08 ±0.76^ab	5.69 ±1.11^ab	6.23 ±1.01^ab	5.08 ±1.04^b
WRMD1	6.15 ±0.99^AB	5.92 ±1.66	5.08 ±1.80^B	5.23 ±1.88^B	5.77 ±1.64	5.62 ±1.85	5.08 ±1.44	5.69 ±1.97	5.92 ±1.32
WRMD2	7.00 ±1.08^A	6.31 ±1.18	6.62 ±1.56^A	6.69 ±0.85^A	6.38 ±1.56	6.69 ±1.11	6.00 ±1.15	6.54 ±0.97	5.54 ±1.05
Overall acceptability
Broiler	7.31 ±0.75^a	6.62 ±0.65^ab	6.69 ±0.63^ab	6.23 ±0.83^b	6.38 ±0.96^ab	6.69 ±0.75^ab	6.15 ±0.69^b	6.77 ±0.93^abAB	5.85 ±0.80^b
WRMD1	7.31 ±0.48	7.00 ±1.00	6.15 ±0.90	6.23 ±1.24	6.08 ±1.32	6.38 ±1.45	6.00 ±1.29	6.31 ±1.25^B	6.77 ±1.36
WRMD2	6.85 ±0.90	6.46 ±1.13	6.69 ±1.11	6.77 ±0.93	6.62 ±1.19	7.08 ±0.86	6.23 ±0.93	7.46 ±0.88^A	6.38 ±0.96

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.