Table 4 Effect of lemon and cranberry juice on sensory evaluation of chicken thigh meat during storage at 4℃

Treatment1) Storage (days) SEM2)
0 3 6 9
Color CON 8.18Aa 7.55Ba 3.45Bb 3.09Bb 0.243
LJ 8.18Aa 8.09Aa 5.73Ab 4.18Ac 0.204
CJ 8.09Aa 7.91ABa 5.45Ab 5.00Ab 0.194
LCJ 8.09Aa 7.91ABa 5.91Ab 4.64Ac 0.240
SEM 0.197 0.130 0.272 0.257
Aroma CON 8.27Aa 7.27Bb 2.00Bc 1.55Bc 0.197
LJ 8.36Aa 7.73ABa 5.64Ab 3.73Ac 0.221
CJ 8.18Aa 7.82Aa 5.64Ab 4.27Ac 0.191
LCJ 8.18Aa 7.82Aa 6.27Ab 4.18Ac 0.219
SEM 0.165 0.132 0.267 0.237
Off flavor CON 1.18Ab 1.64Ab 7.55Aa 8.27Aa 0.197
LJ 1.27Ab 1.36Ab 3.64Ba 3.73Ba 0.221
CJ 1.18Ac 1.36Ac 3.82Bb 4.64Ba 0.215
LCJ 1.36Ab 1.73Ab 3.91Ba 4.45Ba 0.245
SEM 0.135 0.149 0.269 0.285
Overall acceptability CON 8.36Aa 7.09Bb 3.45Bc 2.91Bc 0.239
LJ 8.18Aa 7.64Aa 6.00Ab 4.09Ac 0.229
CJ 8.00Aa 7.82Aa 5.55Ab 4.18Ac 0.286
LCJ 8.09Aa 7.82Aa 6.09Ab 4.45Ac 0.279
SEM 0.208 0.141 0.338 0.302
A∼B Means within the same column with different letters are significantly different (P<0.05).
a∼c Means within the same row with different letters are significantly different (P<0.05).
1) Chicken thigh meat dipped in the distilled water (CON), 1% lemon juice (LJ), 1% cranberry juice (CJ), and mixture of 0.5% lemon juice and 0.5% cranberry juice (LCJ).
2) Standard errors of the mean.