Table 3 Effect of canola oil content (%) on the physical properties of chicken nugget made from old layer breast meat

	Oil content (%)			SEM
	5	10	15
Moisture (%)	60.83a	54.35b	50.72b	1.39
Crude fat (%)	3.55c	5.40b	7.29a	0.43
pH	6.43	6.41	6.41	0.005
Emulsion capacity
Fat loss (mL/100 g)	2.74b	2.99ab	3.25a	0.17
Total fluid loss (mL/100 g)	7.73b	8.23ab	8.74a	0.35
Cooking yield (%)	97.49	97.33	97.29	0.20

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