Table 6 Effect of lemon and cranberry juice on VBN values (mg%) of chicken thigh meat during storage at 4℃

Treatment¹⁾	Storage days				SEM²⁾
Treatment¹⁾	0	3	6	9	SEM²⁾
CON	8.21^Ad	14.37^Ac	28.70^Ab	48.72^Aa	0.912
LJ	7.98^Ac	8.40^Bc	18.32^Bb	33.76^Ba	0.360
CJ	7.77^Ac	8.59^Bc	20.04^Bb	36.59^Ba	0.377
LCJ	8.03^Ac	9.52^Bc	18.90^Bb	37.22^Ba	0.538
SEM	0.185	0.339	0.554	0.968

^A∼B 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.