. 2011 Apr 12;50(2):284–292. doi: 10.1007/s13197-011-0350-z

Table 3.

Changes in textural profile analysis of fried chicken under different test conditions

Parameters	PBM	CBM	PLM	CLM
Hardness (N)	89.6 ± 4.27^a	80.3 ± 4.08^b	64.5 ± 5.44^c	55.6 ± 2.92^d
Cohesiveness	0.3 ± 0.03^a	0.3 ± 0.04^a	0.2 ± 0.06^b	0.2 ± 0.01^c
Springiness (mm)	2.5 ± 0.01^a	2.7 ± 0.07^a	2.4 ± 0.03^b	2.4 ± 0.06^b
Gumminess (N)	26.2 ± 2.75^a	24.3 ± 2.65^a	15.0 ± 3.65^b	6.3 ± 0.64^c
Chewiness (Nmm)	0.1 ± 0.01^a	0.1 ± 0.01^a	0.03 ± 0.01^b	0.01 ± 0.02^c
Adhesive force (N)	0.2 ± 0.01^a	0.1 ± 0.01^b	0.1 ± 0.02^b	0.1 ± 0.02^b
Shear force (N)	11.3 ± 2.28^a	12.4 ± 2.78^b	10.9 ± 1.03^a	12.3 ± 1.92^b

All the values indicate mean ± SD, (n = 4).

Means in a row with a different superscript letter differ (p ≤ 0.05)

PBM Pressure Fried Breast Meat; CBM Conventional Fried Breast Meat; PLM Pressure Fried Leg Meat; CLM Conventional Fried Leg Meat