Table 5. Comparison of sensory evaluation compounds contents of fresh and frozen-thawed chicken breast meats
| Traits1) | Fresh | Frozen-thawed |
| Color | 7.93 ± 1.44 | 8.33 ± 0.49 |
| Aroma | 7.40 ± 0.91 | 7.00 ± 0.93 |
| Taste | 7.40 ± 0.99 | 7.13 ± 0.83 |
| Flavor | 7.20 ± 0.68 | 7.07 ± 0.70 |
| Juiciness | 6.80 ± 1.15 | 5.67 ± 2.02 |
| Tenderness | 7.13 ± 0.99 | 7.00 ± 1.00 |
| Texture | 6.53 ± 1.13a | 4.87 ± 1.60b |
| Overall acceptability | 7.33 ± 1.05 | 7.03 ± 0.77 |
Color, aroma, taste, flavor, and overall acceptability (1 = very bad, 9 = very good), juiciness (1 = very dry, 9 = very juicy), tenderness (1 = very hard, 9 = very tender), and texture (1 = very bad, 9 = very good).
Different letters represent the significant difference between fresh and frozen-thawed meat (p < 0.05).