Overlay of similarity map of thigh meat samples and computed variables in principal component analysis (PCA). DC = delay cooling, NC = normal cooling, WHC_p = press method. WHC_c = centrifugation method. WHC_s = centrifugation method with salt addition, CAT = catalase (CAT), GSH-Px = glutathione peroxidase SOD = superoxide dismutase activity, DNPH = protein carbonyls TBA-RS = thiobarbituric acid-reactive substances, SB = Schiff base and Tryp = tryptophan