Table 5. Shear force value and volatile basic nitrogen of the chicken breast following dipping with Rhus verniciflua extracts

Traits Treatments1) Storage time (days) SEM
0 3 6 9 15
Shear force value (kgf) NC 2.24a 1.92a 1.52b 1.31bc 1.11c 0.09
BHT 2.27a 1.89a 1.55b 1.29bc 0.98c 0.12
0.10% 2.31a 1.88a 1.43b 1.39b 1.09c 0.08
0.25% 2.28a 1.91a 1.48b 1.28bc 1.07c 0.16
0.50% 2.30a 1.81a 1.44b 1.18bc 1.03c 0.05
1.00% 2.21a 1.80a 1.45b 1.18bc 0.98c 0.04
SEM 0.02 0.00 0.01 0.03 0.05
VBN (mg/100 g) NC 10.50d 13.72d 19.90Ac 26.44Ab 29.83Aa 0.19
BHT 10.23d 13.11d 16.17Bc 23.92Bb 25.67Ba 0.09
0.10% 10.72d 14.94d 16.51Ac 25.57Ab 28.92Aa 0.18
0.25% 10.81d 14.03d 16.26Ac 25.14Ab 28.74Aa 0.20
0.50% 10.74d 12.55d 16.27Bc 23.46Bb 26.71Ba 0.11
1.00% 10.56d 12.97d 15.51Bc 23.11Bb 26.32Ba 0.31
SEM 0.03 0.11 0.09 0.04 0.20
NC, chicken breast dipped with distilled water; BHT, chicken breast dipped with solution containing 0.02% of BHT; 0.10%, chicken breast dipped with solution containing 0.10% Rhus verniciflua extract; 0.25%, chicken breast dipped with solution containing 0.25% Rhus verniciflua extract; 0.50%, chicken breast dipped with solution containing 0.50% Rhus verniciflua extract; 1.00%, chicken breast dipped with solution containing 1.00% Rhus verniciflua extract.
Means with different superscripts indicate a significant difference among treatments (p < 0.05).
Means with different superscripts indicate a significant difference among storage days (p < 0.05).
NC, negative; BHT, butylated hydroxytoluene; VBN, volatile basic nitrogen.