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

Table 5.

Lipid oxidation (TBARS) of chicken breast meat with added olive oil and/or soy sauce and treated by HP at 300 MPa

Treatment¹	Storage period (day)			SEM²

	0	3	7
0.1 MPa	0.28^c ^x	0.48^c ^y	0.47^c ^y	0.06
300 MPa	0.27^c ^x	0.43^cd ^y	0.73^b ^z	0.08
OO+300 MPa	0.29^c ^x	0.36^d ^y	0.48^c ^z	0.03
SO+300 MPa	0.56^b ^x	0.69^b ^y	0.86^b ^x	0.02
SS+300 MPa	0.91^a ^x	1.01^a ^y	1.04^a ^y	0.03
SEM²	0.03	0.05	0.08

^a–d

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

^x–z

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).