Table 1 Effect of lemon and cranberry juice on pH value of chicken thigh meat during storage at 4℃

Treatment¹⁾	Storage (days)				SEM²⁾
Treatment¹⁾	0	3	6	9	SEM²⁾
CON	6.47^Ac	6.47^Ac	6.68^Ab	6.90^Aa	0.008
LJ	5.96^Cc	6.19^Bb	6.63^Ba	6.67^Ca	0.017
CJ	5.96^Cd	6.31^Bc	6.46^Cb	6.56^Da	0.004
LCJ	5.99^Bd	6.19^Bc	6.36^Db	6.74^Ba	0.024
SEM	0.006	0.029	0.008	0.006

^A∼D Means within the same column with different letters are significantly different (P<0.05).
^a∼d Means within the same row with different letters are significantly different (P<0.05).
¹⁾Chicken thigh meat dipped in the distilled water (CON), 1% lemon juice (LJ), 1% cranberry juice (CJ), and mixture of 0.5% lemon juice and 0.5% cranberry juice (LCJ).
²⁾Standard errors of the mean.