Table 3. pH, water holding capacity (WHC), and cooking loss (CL) of chicken patties with different amounts of salt, SCP and TG

Treatments1	CON	T1	T2	T3	T4
pH	6.45±0.03e	6.94±0.05d	7.51±0.04c	8.33±0.05b	8.42±0.06a
CL (%)	7.17±0.49b	12.39±0.90a	11.59±1.21a	11.34±0.36a	10.95±0.94a
WHC (%)	67.63±5.16	62.99±0.23	64.67±9.63	70.77±2.58	68.19±3.44

CON, salt 2%; T1, salt 0.75% + SCP 0.2%; T2, salt 0.75% + SCP 0.2% + TG 0.2%; T3, salt 0.5% + SCP 0.4%; T4, salt 0.5% + SCP 0.4% + TG 0.2%.
Values with different superscripts in the same row indicate a significant difference, as determined by their means ± standard deviations (P<0.05).