Table 3. pH of meat batter and cooking loss, storage loss, and total loss of low-fat chicken breast sausage
Treatment
pH
Cooking loss (%)
Storage loss (%)
Total loss (%)
Control
6.40
c
4.73
d
3.90
b
8.63
d
LF
6.39
d
10.13
a
7.82
a
17.95
a
C0.5
6.43
b
8.44
b
7.77
a
16.22
b
C1.0
6.46
a
5.53
c
7.48
a
13.01
c
SEM
1
0.002
0.191
0.221
0.181
Standard error of the least square mean (n=12).
Different letters within the same column represent significant differences (
P
<0.05).