Table 3. pH, water holding capacity (WHC), and cooking loss (CL) of chicken patties with different amounts of propolis extract

Treatments1	Propolis extract (%)
	0 (Control)	0.1	0.2	0.4
pH	6.46±0.04	6.47±0.01	6.45±0.04	6.46±0.02
WHC (%)	75.14±7.41	71.74±6.25	76.89±5.26	83.73±9.48
CL (%)	17.18±0.91	18.94±1.46	17.91±1.89	18.35±1.92

0(Control), no additive in the patty; 0.1, addition 0.1% propolis extract in the patty; 0.2, addition 0.2% propolis extract in the patty; 0.4, addition 0.4% propolis extract in the patty.