Table 1. Effects of lyophilized plant extract solutions on the pH, shear force, and color values of chicken breast inoculated with L. monocytogenes during storage at 4°C

Traits		Treatment¹⁾	Storage time (d)					SEM
Traits		Treatment¹⁾	1	3	5	7	9	SEM
pH		LCON	6.11^Ac	6.30^Ab	6.32^Ab	6.32^Bb	6.50^Aa	0.015
		LSLE	6.12^Ac	6.09^Bc	6.14^Cc	6.31^Cb	6.45^Aa	0.016
		LGLE	6.13^Ad	6.13^Bd	6.19^Bc	6.39^Ab	6.46^Aa	0.018
		LGKE	5.99^Bd	6.02^Cd	6.12^Cc	6.28^Cb	6.42^Aa	0.008
		SEM	0.020	0.013	0.008	0.006	0.020
Shear force (kgf)		LCON	2.55^Aa	2.19^Aab	1.84^Abc	1.51^ABcd	1.18^Ad	0.112
		LSLE	2.52^Aa	2.05^Aab	1.51^ABbc	1.41^Bc	1.26^Ac	0.127
		LGLE	2.63^Aa	2.04^Aab	1.83^Ab	1.73^Ab	1.63^Ab	0.131
		LGKE	2.44^Aa	1.39^Bb	1.38^Bb	1.37^Bb	1.13^Ab	0.116
		SEM	0.171	0.134	0.081	0.070	0.125
Color	CIE L*	LCON	60.07^Aa	58.28^Aab	56.65^Bb	57.16^Ab	53.13^Bc	0.687
		LSLE	60.06^Aa	58.49^Aa	54.73^Bb	54.57^Ab	54.89^ABb	0.472
		LGLE	60.27^Aa	57.59^Aab	58.98^Aab	57.85^Aab	57.01^Ab	0.701
		LGKE	59.86^Aa	58.97^Aa	55.33^Bb	54.90^Ab	54.72^ABb	0.728
		SEM	0.629	0.506	0.529	0.846	0.704
	CIE a*	LCON	1.22^Ac	1.38^Abc	1.37^ABbc	1.54^Ab	1.86^Aa	0.066
		LSLE	1.27^Aa	1.33^Aa	1.29^BCa	1.43^Aa	1.37^Ba	0.089
		LGLE	1.17^Ab	1.22^Ab	1.13^Cb	1.68^Aa	1.81^Aa	0.063
		LGKE	1.13^Ab	1.35^Aab	1.53^Aa	1.74^Aa	1.71^Aa	0.097
		SEM	0.074	0.112	0.048	0.080	0.071
	CIE b*	LCON	4.71^Ab	5.03^Ab	5.19^Cb	6.45^Ca	7.13^Ca	0.195
		LSLE	5.04^Ac	5.34^Ac	6.24^Bb	7.72^Ba	7.90^Ba	0.190
		LGLE	4.97^Ac	5.44^Ac	7.42^Ab	8.60^Aa	8.57^Aa	0.162
		LGKE	4.87^Ac	6.11^Abc	6.57^Bab	6.65^Cab	7.76^BCa	0.349
		SEM	0.276	0.297	0.194	0.220	0.165

The chicken breast was dipped in distilled water (LCON), 1% scallion extract (LSLE), 1% garlic extract (LGLE), or 1% gold kiwi extract (LGKE).
Means within the same column with different letters are significantly different (p<0.05).
Means within the same row with different letters are significantly different (p<0.05).