## 3 Results and Discussion
### Taste-Related Nucleotides  
The taste-related nucleotides, including hypoxanthine, 5'-IMP, inosine, 5'-AMP, 5'-ADP, and 5'-ATP, along with the K value, are presented in Table 3. Under fresh conditions, hypoxanthine concentrations were higher (\(p<0.05\)) in HH3 and WRMD2 than in WRMD1 and CB. Under Frozen-Thawed conditions, HH3 and WRMD 1 displayed higher (\(p<0.05\)) hypoxanthine concentrations than CB and WRMD 2. The results of this study were slightly different from those of a previous report, which showed no differences in hypoxanthine levels between Frozen-Thawed CB and KNC meats [23]. According to a previous study by [PERSON] et al. [24], the formation of hypoxanthine is dependent on the reserve of IMP in meat. The IMP is converted into inosine and hypoxanthine with the help of enzymes.  
Therefore, this study suggested that the differences in hypoxanthine content might be caused by breed-related factors, and the use of different newly developed KNC breeds (HH3, WRMD 1, and WRMD 2) might be responsible for these differences.  
5'-IMP is considered a substantial flavor precursor in meat proteins [35]. In this study, 5'-IMP concentration in both fresh and Frozen-Thawed chicken thigh meat was strongly dictated by the chicken breed, where both WRMD 1 and WRMD 2 maintained a similar result to that of CB. In the fresh state, no difference (\(p<0.05\)) in 5'-IMP content was observed between HH3, WRMD 1, and WRMD 2. HH3 exhibited a lower (\(p>0.05\)) 5'-IMP concentration than CB. Under Frozen-Thawed conditions, however, chicken thighs  
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multirow{2}{*}{**Nucleotide-Related Compounds (img/100 g)**} & \multicolumn{2}{c}{**Boulder**} & \multicolumn{2}{c}{**WEMD1**} & \multicolumn{2}{c}{**WRMD2**} \\ \cline{2-10}  & **Fresh** & **Frozen-Thawed** & **Fresh** & **Frozen-Thawed** & **Fresh** & **Frozen-Thawed** & **Frozen-Thawed** \\ \hline Hypoxanthine & 31.79 \(\pm\) 2.20  
derived from HH3 had the lowest 5'-IMP concentration, whereas 5'-IMP concentrations in WRMD 1 and WRMD 2 did not differ from that in CB. These findings revealed that thigh meat from WRMD 2 may possess a desirable flavor similar to that of WRMD 1, the breed widely recognized for its tasty meat.  
In the fresh and Frozen-Thawed states, inosine concentration was lower (\(p<0.05\)) in KNC than in CB, regardless of the KNC breed. This result was in accordance with a previous report of lower inosine content in the thigh meat of KNC than in CB [24; 36]. In addition, under both fresh and Frozen-Thawed conditions, HH3 maintained a higher K value (\(p<0.05\)) than WRMD 1. Under Frozen-Thawed conditions, the highest K value was observed in the thighs of HH3 chickens. No further differences in the K value were observed between CB, WRMD 1, and WRMD 2. The K value measures the degree of freshness of muscle proteins. It is a spoilage assessment marker based on the concentration of byproducts of ATP breakdown [37]. The K value of chicken thigh meat under any conditions in this study was lower than 60%, and thus fell within the edible range, as meat with a K value higher than 60% is categorized as putrefied or inedible [38]. Apart from muscle type, environmental stress, and animal genetics, fluoride loss along with protein denaturation rate are major factors that increase K value [39]. Therefore, the higher K value of Frozen-Thawed meat in comparison to that of fresh meat might be attributed to these causes.