Table 1 Effect of sodium tripolyphosphate (STPP) level (%) on the physical properties of chicken nugget made from old layer breast meat

	STPP level (%)				SEM
	0	0.1	0.2	0.3
Moisture (%)	56.31b	56.51b	56.55b	59.04a	0.30
Crude fat (%)	3.15b	3.53a	3.54a	3.68a	0.07
pH	6.56c	6.62b	6.63b	6.65a	0.01
Cooking yield (%)	94.34b	95.61a	95.75a	96.49a	0.26

SEM: standard error of the mean.
^a∼c Means differ significantly between different treatments (P<0.05).