Table 2 Effect of sodium tripolyphosphate (STPP) level (%) on the sensory scores of chicken nugget made from old layer breast meat

	STPP level (%)				SEM
	0	0.1	0.2	0.3
Internal appearance	5.9	6.2	6.6	6.6	0.17
Texture	4.7b	5.5ab	6.6a	6.0a	0.22
Flavor	6.4bc	6.2c	7.0ab	7.1a	0.13
Overall acceptance	5.6	5.6	6.0	6.1	0.25

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