## 4 Conclusions
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Variables**} & \multicolumn{2}{c}{**Broiler**} & \multicolumn{2}{c}{**HH3**} & \multicolumn{2}{c}{**WRMD1**} & \multicolumn{2}{c}{**WRMD2**} \\ \cline{2-9}  & \multirow{2}{*}{**Fresh**} & \multicolumn{2}{c}{**Frozen-Thawed**} & \multirow{2}{*}{**Fresh**} & \multicolumn{2}{c}{**Frozen-Thawed**} & \multirow{2}{*}{**Fresh**} & \multicolumn{2}{c}{**Frozen-Thawed**} & \multirow{2}{*}{**Fresh**} & \multicolumn{2}{c}{**Frozen-Thawed**} \\ \hline Color & \(7.67\pm 1.50\) & \(7.80\pm 0.77\)\({}^{\text{a}}\) & \(6.33\pm 1.45\) & \(7.00\pm 0.85\)\({}^{\text{ab}}\) & \(6.33\pm 1.76\) & \(6.53\pm 1.30\)\({}^{\text{b}}\) & \(7.20\pm 1.01\) & \(7.27\pm 0.56\)\({}^{\text{ab}}\) \\ Aroma & \(6.67\pm 1.50\) & \(7.13\pm 0.74\) & \(7.13\pm 1.19\) & \(7.47\pm 0.64\) & \(7.07\pm 1.71\) & \(7.27\pm 0.88\) & \(6.13\pm 1.46\) & \(7.00\pm 1.07\) \\ Tate & \(6.40\pm 1.45\) & \(7.13\pm 1.19\) & \(7.20\pm 1.26\) & \(7.20\pm 1.01\) & \(7.47\pm 1.41\) & \(7.27\pm 1.28\) & \(6.27\pm 0.96\)\({}^{\text{b}}\) & \(7.40\pm 1.24\) \\ Flavor & \(6.40\pm 1.40\)\({}^{\text{ab}}\) & \(6.87\pm 1.13\) & \(6.93\pm 1.33\)\({}^{\text{ab}}\) & \(7.13\pm 0.92\) & \(7.47\pm 1.36\)\({}^{\text{a}}\) & \(7.20\pm 0.86\) & \(6.07\pm 1.10\)\({}^{\text{ab}}\) & \(7.27\pm 1.10\)\({}^{\text{A}}\) \\ Juiicness & \(6.53\pm 1.19\)\({}^{\text{b}}\) & \(7.20\pm 1.52\) & \(7.80\pm 0.94\)\({}^{\text{aa}}\) & \(6.20\pm 1.66\)\({}^{\text{b}}\) & \(6.93\pm 1.44\)\({}^{\text{ab}}\) & \(6.73\pm 1.33\) & \(6.47\pm 1.55\)\({}^{\text{b}}\) & \(6.93\pm 1.16\) \\ Tendergness & \(6.27\pm 1.44\)\({}^{\text{a}}\) & \(7.73\pm 1.10\)\({}^{\text{aa}}\) & \(7.13\pm 1.73\) & \(6.33\pm 1.18\) & \(6.27\pm 1.71\) & \(7.00\pm 1.00\)\({}^{\text{ab}}\) & \(6.20\pm 1.61\) & \(7.13\pm 0.99\)\({}^{\text{ab}}\) \\ Texture & \(6.67\pm 1.40\) & \(6.80\pm 1.15\) & \(7.27\pm 1.62\) & \(7.00\pm 1.36\) & \(7.47\pm 1.25\) & \(7.27\pm 1.16\) & \(7.20\pm 1.52\) & \(7.47\pm 1.19\) \\ Overall & \(6.70\pm 1.25\) & \(6.77\pm 1.24\) & \(7.30\pm 1.13\) & \(6.77\pm 0.73\) & \(7.50\pm 1.32\) & \(7.10\pm 1.00\) & \(6.67\pm 1.05\)\({}^{\text{b}}\) & \(7.50\pm 0.98\)\({}^{\text{A}}\) \\ \hline \hline \end{tabular} HH3, Hanhyup No.3; WRMD1, Woorimatdag No.1; WRMD2, Woorimatdag No.2. \({}^{\text{a,B}}\) Different letters represent a significant difference between fresh and Frozen-Thawed meat within the same breed (\(p<0.05\)). \({}^{\text{a,c}}\) Different letters represent a significant difference between the fresh or Frozen-Thawed meat of different chicken breeds (\(p<0.05\)).  
\end{table} 
Table 7: Comparison of sensory characteristics of fresh and Frozen-Thawed chicken meats from Korean native chickens and broilers. **Institutional Review Board Statement:** This study was approved by the Institutional Review Board (IRB) of Kangwon National University (KWNUIRB-2021-05-004-001). **Informed Consent Statement:** Informed consent was obtained from all subjects involved in the study. **Data Availability Statement:** Data are available within the article. **Acknowledgments:** This work was carried out with the support of \"Cooperative Research Program for Agriculture Science and Technology Development\" (Project No. PJ016205) of the Rural Development Administration, Republic of Korea. **Conflicts of Interest:** All authors declare no conflict of interest in relation to this research article.