Table 3. Effects of medicinal herbs on pH, water holding capacity, TBARS, transmittance, and viscosity of chicken meat and broth of Samgyetang

	Traits	Panax ginseng	Codonopsis lanceolata	Platycodon grandiflorum	Salvia miltiorrhiza	Adenophora triphylla	Allium hookeri
Meat	pH	6.45±0.02^a	6.36±0.04^d	6.39±0.01^c	6.39±0.02^c	6.42±0.01^b	6.27±0.01^e
	Water holding capacity (%)	29.74±2.05	24.85±3.94	24.91±2.03	22.62±3.64	23.73±3.90	25.38±5.60
	TBARS (mg MA/kg)	0.84±0.03^a	0.46±0.02^c	0.17±0.02^d	0.15±0.04^d	0.52±0.01^b	0.08±0.01^e
Broth	pH	6.34±0.02^a	6.32±0.01^b	6.23±0.01^d	6.29±0.01^c	6.29±0.01^c	6.34±0.01^a
	Transmittance (%)	86.07±1.35^c	90.96±0.83^b	88.40±0.59^bc	96.07±0.64^a	89.28±4.82^bc	87.09±0.45^c
	Viscosity (Pa*s)	0.08±0.01^b	0.07±0.01^bc	0.06±0.01^c	0.12±0.01^a	0.08±0.01^b	0.06±0.01^c

All values are mean±SD of three replicates.
Means within a row with different letters are significantly different.