Fig. 4. Changes in shear force of packaged sous vide broiler breast duirng storage. CON, breast muscle treated without citric acid solution; 0.5CIT, dipped in 0.5% citric acid solution; 2CIT, dipped in 2% citric acid solution; 5CIT, dipped in 5% citric acid solution. Different letters at a time point indicate significant differences, p<0.05.
