Table 1.

The changes in pH with the time of storage at 4°C using different packaging methods.

Storage time (days)	pH
	A	M	P
0	6.80 ± 0.09	6.88 ± 0.03a	6.72 ± 0.08
6	6.70 ± 0.02	6.84 ± 0.11a,b	6.80 ± 0.15
12	6.88 ± 0.11	6.95 ± 0.09a	6.95 ± 0.10
18	6.82 ± 0.01	6.74 ± 0.01a,b	6.89 ± 0.02
24	ND	6.66 ± 0.04b	6.77 ± 0.07
30	ND	6.78 ± 0.07a,b	6.85 ± 0.01
	P values
Treatment	＜0.05
Storage time	＜0.001
Treatment × storage time	＜0.01

^a,bValues with different letters were significantly different (P < 0.05).

A, roast chicken meat under air-packaging; M, roast chicken samples sealed in MAP with CO₂/N₂ (40%/60%); P, roast chicken samples sealed in MAP (CO₂/N₂ = 40%/60%) with 0.5% grape seed extract solution. Error bars represent standard deviations of the mean (n = 3).

Abbreviation: MAP, modified atmosphere packaging; ND, not detected.