Table 2. Comparison of chicken meat quality according to the drying type and level of sweet potato (Ipomoea batatas L.) leaves and stems

Item	NL		HL		FL		NS		HS		FS		SEM¹	P-value
Item	0.1%	0.3%	0.1%	0.3%	0.1%	0.3%	0.1%	0.3%	0.1%	0.3%	0.1%	0.3%	SEM¹	P-value
pH	5.296^abc	5.212^c	5.406^ab	5.206^c	5.308^abc	5.274^bc	5.380^ab	5.370^ab	5.308^abc	5.302^abc	5.398^ab	5.438^a	0.015	0.004
WHC (%)	26.68^c	29.31^bc	33.20^a	28.92^c	33.75^a	31.91^ab	32.93^a	33.59^a	34.82^a	29.04^c	33.80^a	41.82^a	0.543	<0.001
Cooking loss (%)	30.12	30.54	29.33	29.85	29.89	30.46	31.06	28.95	30.71	30.89	29.86	29.34	0.243	0.836
Meat color
L*	62.93	64.08	61.05	63.19	63.24	62.19	62.09	59.24	62.43	62.54	62.73	60.27	0.351	0.237
a*	1.466	1.686	1.466	1.668	2.106	1.808	1.750	1.428	1.088	1.724	0.968	1.786	0.089	0.403
b*	5.992	7.538	6.592	7.598	6.344	6.702	5.194	5.492	6.386	6.174	5.210	4.396	0.219	0.080
Share force (kgf)	21.17^bc	21.34^bc	18.41^c	23.98^ab	23.86^ab	22.88^ab	26.45^a	24.04^ab	26.24^a	25.29^a	22.54^ab	23.26^ab	0.275	<0.001

SEM, Standard error of means.
Means in same rows with different superscripts are significantly different (P<0.05).
WHC, water-holding capacity.
NL, natural drying leaves; HL, hot air drying leaves; FL, freeze drying leaves; NS, natural drying stems; HS, hot air drying stems; FS, freeze drying stems.