In terms of the pH of breast meat, KNL showed lower values than all other types of chicken investigated in the present study (p<0.
05) among the types of chicken used, except KNL and BS for breast meat and BL and BS for thigh meat (Table 2).
Thus, the brighter color of KNL breast meat can be attributed to a relatively low pH value.
In addition, KNL possessed the thigh meat with the highest a* value among all types of chicken.
According to the results presented here, it can be suggested that KNS and BS, in general, contribute less tender meat for samgyetang, and KNL and BL provide more tender meat for baeksuk.
KNL vs BL and KNS vs BS) were compared, there was no difference (p>0.
Compared to broilers, KNL and KNS expressed higher levels of eicosapentaenoic acid (EPA; C20:5) and docosahexaenoic acid (DHA; C22:6), respectively, which are known to be n-3 fatty acids.
However, the trend is the opposite for chickens used for baeksuk, where KNL showed higher polyunsaturated fatty acid content but lower saturated and monounsaturated fatty acid contents than BL.
05) among the types of chicken tested was the color, where KNL and BL expressed higher values as opposed to the other two types of chicken.
The characteristics provided by KNL and BL for baeksuk were the same as that provided by KNS and BS, respectively.