Table 4. Significance of main effects (salt concentration and phosphate) and their interactions on quality characteristics of samgyetang

Traits	Salt concentration effect	Phosphate effect	Interaction between salt concentration and phosphate
Moisture	***	NS	NS
Ash	***	NS	NS
pH	***	***	***
Salinity	***	NS	NS
WHC	*	***	***
TBARS	***	***	***
CIE a*	NS	**	*
CIE b*	***	**	***
Cooking loss	***	*	NS
Shear force	***	***	***
Flavor	***	NS	NS
Salty taste	***	NS	**
Tenderness	***	NS	NS
Juiciness	***	NS	NS
Overall acceptability	***	***	NS

p<0.05,
p<0.01,
p<0.001.
Traits that had no significance in all main effect were not shown.
NS, no significance; WHC, water holding capacity; TBARS, thiobarbituric acid reactive substance.