. 2014 Feb;27(2):256–265. doi: 10.5713/ajas.2013.13417

Table 4.

Texture characteristics of chicken breast meat with added olive oil and/or soy sauce and treated by HP at 300 MPa

Treatment¹	0.1 MPa	300 MPa	SS+300 MPa	OO+300 MPa	SO+300 MPa	SEM²
Chewiness	3,057^a	2,375^bc	2,767^ab	2,045^c	1,423^d	284
Hardness	7,889^a	7,094^ab	6,798^b	5,656^c	5,050^c	479
Cohesiveness	0.52^a	0.42^b	0.49^ab	0.44^ab	0.33^c	0.04
Gumminess	4,010^a	2,961^b	3,360^b	2,479^c	1,663^d	204
Resilience	0.17^a	0.14^ab	0.18^a	0.14^ab	0.11^b	0.02
Adhesiveness	−40^b	−13^ab	−3^a	−16^ab	−19^ab	15
Springiness	0.76	0.80	0.82	0.82	0.86	0.06

^a–c

Different letters in the same row indicate a significant difference (p<0.05).

0.1 MPa = Chicken breast without any treatment; 300 MPa = HP processed at 300 MPa; SS+300 MPa = HP processed with soy sauce (10%, w/w); OO+300 MPa = HP processed with olive oil (10%, w/w); SO+300 MPa; HP processed with soy sauce (5%, w/w) and olive oil (5%, w/w).

Standard error of the means (n = 15).