## 3 Results and Discussion
### Physicochemical Characteristics  
Table 2 presents the physicochemical properties of fresh and Frozen-Thawed KNC and CB meat. The pH value of thigh meat from various chicken breeds under any condition in this study ranged from 6.29-6.65, which is within the standard range determined by previous studies [24; 25]. The pH value was influenced (\(p<0.05\)) by both the chicken breed and the fresh or Frozen-Thawed state. We observed notable differences in pH value in fresh thigh meat, and WRMD 2 had the lowest pH value among the different breeds (\(p<0.05\)). However, no differences were observed between CB, HH3, and WRMD 1. In addition, irrespective of the chicken breed, pH value was higher (\(p<0.05\)) in fresh chicken thigh than in Frozen-Thawed-state chicken thigh. The decrease in pH value in Frozen-Thawed meat might be attributed to the isoelectric alteration following the exudation of small proteins and minerals, as well as the denaturation of proteins [26]. This phenomenon has been observed by many studies [7; 9; 26] to also influence the WHC percentage of meat, where a lower WHC percentage is considered to highly correlate to the extent of pH decline postmortem. A decrease in the net charge of myofibrillar protein from the continuous reduction in pH close to the isoelectric point of myofibrillar proteins resulted in reduced WHC percentage. In addition, the rate of postmortem pH decline is highly dependent on lactic acid concentration owing to the anaerobic glycolytic process. A previous study \begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multirow{2}{*}{
\begin{tabular}{c} **Proximate** \\ **Composition** \\ **[5]** \\ \end{tabular} } & \multicolumn{2}{c}{**Boiler**} & \multicolumn{2}{c}{**HH3**} & \multicolumn{2}{c}{**WRMD1**} & \multicolumn{2}{c}{**WRMD2**} \\ \cline{2-9}  & **Fresh** & **Frozen-Thawed** & **Fresh** & **Frozen-Thawed** & **Fresh** & **Frozen-Thawed** & **Fresh** & **Frozen-Thawed** \\ \hline Moisture & 76.11 \(\pm\) 0.48 \({}^{\text{b}}\) & 76.03 \(\pm\) 2.60 \({}^{\text{a}}\) & 77.14 \(\pm\) 0.70 \({}^{\text{a}}\) & 74.68 \(\pm\) 0.76 \({}^{\text{b}}\) & 74.93 \(\pm\) 0.58 \({}^{\text{c}}\) & 72.14 \(\pm\) 1.14 \({}^{\text{b}}\) & 76.95 \(\pm\) 0.44 \({}^{\text{a}}\) & 72.94 \(\pm\) 1.90 \({}^{\text{b}}\) \\ Crade & 18.89 \(\pm\) 0.97 & 18.61 \(\pm\) 0.33 \({}^{\text{b}}\) & 19.55 \(\pm\) 0.61 & 20.05 \(\pm\) 0.72 \({}^{\text{a}}\) & 20.15 \(\pm\) 1.21 & 20.39 \(\pm\) 0.74 \({}^{\text{a}}\) & 19.44 \(\pm\) 0.56 & 20.05 \(\pm\) 0.50 \({}^{\text{a}}\) \\ Crude fat & 5.71 \(\pm\) 0.58 \({}^{\text{a}}\) & 6.02 \(\pm\) 1.03 \({}^{\text{a}}\) & 4.32 \(\pm\) 0.40 \({}^{\text{a}}\) & 5.14 \(\pm\) 1.33 & 4.91 \(\pm\) 0.82 \({}^{\text{b}}\) & 6.20 \(\pm\) 1.24 & 4.07 \(\pm\) 0.70 \({}^{\text{b}}\) & 4.62 \(\pm\) 0.54 \\ Crude ash & 1.10 \(\pm\) 0.24 & 1.17 \(\pm\) 0.22 \({}^{\text{a}}\) & 1.04 \(\pm\) 0.20 & 1.09 \(\pm\) 0.26 \({}^{\text{a}}\) & 1.10 \(\pm\) 0.21 & 0.99 \(\pm\) 0.12 \({}^{\text{a}}\) & 0.92 \(\pm\) 0.25 & 0.77 \(\pm\) 0.15\({}^{\text{b}}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Comparison of proximate composition of fresh and Frozen-Thawed chicken meats from Korean native chickens and broilers. reported that the pH values of any meat cut from various KNC breeds were similar to or lower than those of CB meat [24; 27], and the pH value of thigh meat from KNC was similar to that of CB thigh meat. The surface color of meat is the most essential parameter influencing the initial purchasing intention of consumers during retail display [28]. It is highly correlated with the fresh or Frozen-Thawed state of meat and is influenced by factors including age, pH, breed, and sex [9]. Biochemically, it is strongly determined by the postmortem myoglobin profiles of meat, which may differ between red and white meat [29]. The lightness (CIE L*), redness (CIE a*), and yellowness (CIE b*) of chicken thigh were measured under both fresh and Frozen-Thawed conditions. CIE L* and CIE a* were influenced (\(p<0.05\)) by either the chicken breed or fresh/Frozen-Thawed state.