TABLE 1.

Effect of vacuum tumbling and immersion marinating on chicken meat quality attributes.

Sample	Immersion marinating	Tumbling marinating	P-value
Absorptivity/%	4.91 ± 0.21	28.92 ± 0.81	<0.001
Cooking loss/%	9.44 ± 0.47	11.32 ± 0.53	<0.01
Press loss/%	21.91 ± 0.58	22.41 ± 0.87	0.262
pH	5.620.03	5.81 ± 0.04	<0.001
L *	39.61 ± 1.16	43.52 ± 1.08	<0.001
a *	7.35 ± 0.79	6.07 ± 0.55	<0.001
b *	12.22 ± 1.02	14.93 ± 2.71	0.018
Hardness/g	2788 ± 115	1925 ± 89	<0.001
Springiness/mm	0.69 ± 0.02	0.71 ± 0.02	0.014
Cohesiveness/Ratio	0.58 ± 0.04	0.46 ± 0.03	<0.001
Chewiness/mJ	1212 ± 98	783 ± 76	<0.001
Shear force/N	41.95 ± 1.04	27.12 ± 0.98	<0.001

The L*, a* and b* indicated lightness, redness and yellowness, respectively, which were color attributes.