Table 4. Characteristics quality of chicken soup following treatment with raw garlic and pre-treated black garlic extract solutions

	Parameter	NC	G	BG	ODBG	MEBG	SEM	p-value
Breast	pH	6.54^a	6.41^ab	6.38^b	6.36^b	6.38^b	0.01	<0.05
	Shear force	1.43	1.34	1.30	1.30	1.28	0.06	0.95
	WHC	61.90	64.00	64.12	64.64	65.07	0.02	0.37
Thigh	pH	6.97^a	6.89^b	6.67^c	6.69^c	6.70^c	0.02	<0.05
	Shear force	1.14	1.13	1.11	1.02	1.02	0.02	0.38
	WHC	60.31^b	63.26^b	62.59^b	65.63^ab	69.38^a	0.03	<0.05
Whole	Cooking loss	38.74	37.99	37.37	36.91	35.76	0.48	0.61

Mean values within the same row indicating a significant different following treatment with raw garlic and pre-treated black garlic extract solutions.
NC, negative control; G, garlic; BG, black garlic; ODBG, oven dried black garlic; MEBG, maltodextrin encapsulated black garlic; WHC, water holding capacity.