Table 3.
Changes in the pH value of the Woorimatdag 1 breast meat marinated with red pepper sauce during cold storage

Treatment	Storage day				SEM
Treatment	1	10	15	18	SEM
CON	5.52^Bc	5.53^bc	5.57^Aa	5.54^Ab	0.005
GP15	5.52^Ba	5.48^c	5.50^Cb	5.46^Cd	0.002
GP30	5.36^C	5.48	5.44^D	5.41^D	0.043
GG5	5.55^Aab	5.55^b	5.56^Ba	5.52^Bc	0.002
GG10	5.53^Ab	5.56^a	5.57^ABa	5.52^Bc	0.002
SEM	0.004	0.288	0.001	0.003

Means within the same row with different letters are significantly different (P<0.05).
Means within the same column with different letters are significantly different (P<0.05).