TABLE 1.

Proximate composition, pH values and cooking loss of chicken samples.

	Protein (%)	Lipid (%)	Moisture (%)	Ash (%)	pH	Cooking loss
Raw	16.95 ± 0.04	9.64 ± 0.16	73.94 ± 0.47	0.91 ± 0.07	6.17 ± 0.99	–
EC (%)
0 (Control)	19.71 ± 2.90	7.93 ± 1.44	64.75 ± 1.39	1.32 ± 0.30	6.79 ± 0.10	31.5 ± 6.1
0.5	19.05 ± 2.61	7.81 ± 2.55	64.16 ± 2.09	1.45 ± 0.25	6.73 ± 0.07	31.1 ± 5.6
1	19.64 ± 2.60	6.99 ± 2.39	64.79 ± 1.99	1.28 ± 0.18	6.82 ± 0.10	32.1 ± 6.0
Significance	ns	ns	ns	ns	ns	ns
CT (°C)
150	19.10 ± 3.15	7.94 ± 1.55	66.48 ± 2.02a	1.23 ± 0.12a	6.80 ± 0.09	24.9 ± 1.1a
200	20.76 ± 2.53	6.98 ± 2.47	65.12 ± 2.23b	1.33 ± 0.18ab	6.79 ± 0.10	33.9 ± 1.3b
250	19.47 ± 2.16	8.24 ± 1.37	63.71 ± 1.34c	1.44 ± 0.22b	6.79 ± 0.11	37.8 ± 1.0c
Significance	ns	ns	*	*	ns	**
EC × CT	*	*	ns	*	ns	ns

Note: The values are given as mean ± standard deviation. *p < .05, **p < .01. Results with different letters (a–c) in the same column are significantly different.

Abbreviations: CT, cooking temperature (°C); EC, bitter melon extract concentration (%); ns, not significant.