Table 4. Physicochemical characteristics of samgyetang (breast meat) prepared with different soy sauce amount ratios and F0 values

Variable F0 8 F0 29 SEM p-value
0% 25% 50% 0% 25% 50% Soy sauce F0 Inter (S/F0)
pH 6.45a 6.38ab 6.32b 6.44b 6.53a 6.25c 0.02 < 0.001 0.533 0.495
TBARS (mg/kg) 0.27y 0.25y 0.34y 0.59x 0.44x 0.51x 0.031 0.871 < 0.001 0.269
Shear force (kg) 1.47ay 1.00by 0.87cy 1.63ax 1.05bx 1.00cx 0.032 < 0.001 0.002 0.714
Mean values within each row with different superscripts are significantly different about marinade ratio (p < 0.05).
Mean values within each row with different superscripts are significantly different about F0 value (p < 0.05).
Inter (S/F0), interaction p-value of the soy sauce concentration with the F0 value; TBARS, 2-thiobarbituric acid reactive substances.