. 2015 Oct 31;35(5):585–596. doi: 10.5851/kosfa.2015.35.5.585

Table 2. Effect of citric acid on pH of sous-vide cooked broiler breast.

Treatments	Storage (d)					SEM	p-value
Treatments	0	3	6	9	14	SEM	Treatment	Time	Treatment×Time
CON	6.55^{a C}	6.56^{a C}	6.55^{a C}	6.60^{a B}	6.71^{a A}	0.04	<0.001	<0.001	0.103
0.5CIT	6.33^{ab C}	6.32^{b C}	6.38^{b B}	6.41^{b B}	6.48^{b A}
2CIT	6.12^{b A}	6.27^{b B}	6.26^{c B}	6.36^{b A}	6.36^{c A}
5CIT	5.63^{c E}	5.71^{c D}	5.85^{d C}	5.89^{c B}	5.97^{d A}

SEM	0.10	0.07	0.02	0.06	0.03

All values are the means of three replicates (n=15); -, not detected.

¹⁾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.

^2)NS, not significant.

^3)a-dDifferent superscript letters in the same column indicate significant differences among all groups, p<0.05.

^4)A-EDifferent superscript letters in the same row indicate significant differences among periods.