Table 3.

Changes in pH of marinade solutions during marination of non-inoculated raw chicken breast meat at 22 ± 1°C.

	apH of marinade solutions
Treatment	0 h	2 h	4 h	6 h	8 h
L (NC)*	2.44 ± 0.01Ax	2.44 ± 0.02Ay	2.43 ± 0.05Ay	2.45 ± 0.02Ay	2.44 ± 0.02Ay
L	2.44 ± 0.02Ex	2.51 ± 0.03Dx	2.59 ± 0.04Cx	2.66 ± 0.02Bx	2.89 ± 0.02Ax
L + Y	2.46 ± 0.02Ex	2.54 ± 0.04Dx	2.62 ± 0.03Cx	2.68 ± 0.01Bx	2.88 ± 0.02Ax
L + Y + 0.5% TO	2.45 ± 0.03Ex	2.55 ± 0.02Dx	2.60 ± 0.02Cx	2.68 ± 0.02Bx	2.90 ± 0.02Ax
L + Y + 1.0% TO	2.46 ± 0.02Dx	2.54 ± 0.04Cx	2.64 ± 0.02Bx	2.67 ± 0.03Bx	2.88 ± 0.03Ax

^aEach pH value represents the mean ± standard deviations of three replicate experiments.

^*NC, no chicken in marinade.

L, lemon juice; Y, yucca extract (0.5%); TO, thyme oil.

Means that do not share the same letter (A, B, C, D, E) within the same row or within each column (x, y) are significantly different (P < 0.05).