Table 3. Meat quality traits of Samgyetang breast influenced by enzymatic hydrolysis pre-treatment

Variables	Treatments				SEM	p-value
Variables	Control	FS	NBG	HBG	SEM	p-value
pH	6.19^b	6.44^a	6.13^b	6.41^a	0.04	<0.05
Shear force (kgf)	2.29^a	1.19^b	1.92^a	1.25^b	0.07	<0.05
WHC (%)	69.65	68.22	70.84	69.19	0.11	0.15
Cooking loss (%)	38.15	38.09	37.91	38.45	0.34	1.12

Mean values within the same rows with the different superscripts are significantly different among treatments (p<0.05).
Control, conventional Samgyetang made without addition of black garlic extract and receiving no hydrolyzation; FS, Samgyetang that was hydrolyzed with flavorzyme before retorting; NBG, Samgyetang made with the addition of black garlic extract without hydrolyzation; HBG, enzymatically hydrolyzed black garlic Samgyetang; WHC, water holding capacity.