Table 5. Textural properties of cured chicken breast prepared with different concentrations of grapefruit seed extract.
| Textural properties | Treatments1) |
|||||
|---|---|---|---|---|---|---|
| N | C | G0.05 | G0.1 | G0.3 | G0.5 | |
| Hardness (kg) | 1.92±0.342)bc3) | 1.71±0.12c | 2.08±0.24b | 2.18±0.13b | 2.18±0.22b | 2.48±0.13a |
| Springiness (%) | 48.09±4.81b | 44.38±3.64c | 46.93±5.00b | 49.19±1.44b | 52.73±2.93a | 47.50±8.52b |
| Cohesiveness (%) | 44.02±3.60a | 39.26±4.05c | 42.94±6.03ab | 44.50±4.93a | 43.46±7.05ab | 45.81±4.59a |
| Chewiness (g) | 206.72±21.05d | 247.84±22.23c | 282.17±24.33a | 299.00±24.98a | 262.87±27.29ab | 274.74±11.21ab |
1)Treatments: See the legend of Table 1.
2)All values are expressed as mean±SE of triplicate determinations.
3)Means in the same row not sharing a common letter are significantly different (p<0.05) by Duncan's multiple range test.