Table 3 Effect of lemon and cranberry juice on color of chicken thigh meat during storage at 4℃

	Treatment¹⁾	Storage (days)				SEM²⁾
	Treatment¹⁾	0	3	6	9	SEM²⁾
L*	CON	63.76^Aa	63.80^Aa	64.97^Aa	64.24^Aa	1.132
	LJ	64.42^Aa	63.49^Aa	63.94^Aa	62.70^Aa	0.946
	CJ	64.32^Aa	63.88^Aa	63.74^Aa	62.85^Aa	0.997
	LCJ	62.41^Aa	62.59^Aa	63.33^Aa	64.10^Aa	1.235
	SEM	1.307	1.177	0.855	0.932
a*	CON	3.02^Ba	2.93^Ba	2.86^Ba	2.77^Ba	0.203
	LJ	2.71^Ba	2.87^Ba	2.89^Ba	2.81^Ba	0.204
	CJ	4.94^Aa	4.66^Aa	4.77^Aa	4.55^Aa	0.315
	LCJ	4.55^Aa	4.40^Aa	4.03^Aa	4.41^Aa	0.264
	SEM	0.304	0.223	0.165	0.288
b*	CON	0.43^Ad	1.50^Ac	3.40^Ab	4.99^Aa	0.158
	LJ	0.75^Ac	1.63^Ab	2.12^Bab	2.42^Ba	0.143
	CJ	0.58^Ab	1.15^Ab	1.46^Bab	2.37^Ba	0.206
	LCJ	0.88^Ab	1.54^Aab	2.14^Ba	2.45^Ba	0.237
	SEM	0.175	0.127	0.244	0.194

^A∼C Means within the same column with different letters are significantly different (P<0.05).
^a∼c 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.