Table 2. Proximate composition of samgyetang breast meat marinated with reduced NaCl with CaCl₂ prior to cooking in different manufacturing method

Variable	Cooking method	NaCl replacement percentage¹⁾					SEM	Sample²⁾	Method³⁾	Sample×method⁴⁾
Variable	Cooking method	0%	25%	50%	75%	100%	SEM	Sample²⁾	Method³⁾	Sample×method⁴⁾
Moisture (%)	Boiling	67.14^bx	67.87^bx	68.25^bx	68.99^bx	70.73^ax	0.39	<0.05	<0.05	0.75
Moisture (%)	Retorting	66.86^bx	66.60^by	66.98^by	67.73^aby	69.47^ay	0.32	<0.05	<0.05	0.75
Protein (%)	Boiling	29.78	29.12	28.50	28.95	28.32	0.76	0.74	0.88	0.49
Protein (%)	Retorting	29.27	30.06	28.74	28.40	28.55	1.37	0.74	0.88	0.49
Fat (%)	Boiling	2.25	2.03	2.34	2.04	2.19	0.17	0.97	0.69	0.51
Fat (%)	Retorting	2.31	2.23	2.46	2.07	2.18	0.09	0.97	0.69	0.51
Ash (%)	Boiling	0.78	0.79	0.79	0.79	0.77	0.01	0.85	0.90	0.82
Ash (%)	Retorting	0.80	0.81	0.82	0.78	0.80	0.02	0.85	0.90	0.82

NaCl replacement percentage with CaCl₂, 0% (breast meat marinated with 100% NaCl), 25% (breast meat marinated with 75% NaCl:25% CaCl₂), 50% (breast meat marinated with 50% NaCl:50% CaCl₂), 75% (breast meat marinated with 25% NaCl:75% CaCl₂), 100% (breast meat marinated with 100% CaCl₂).
Sample, significance value after treatment with different NaCl replacement percentage.
Method, significance value after treatment with different manufacturing method.
Sample×method, the interaction between different NaCl replacement percentage with different manufacturing method.
Mean values within the same row indicating a significant different following NaCl replacement with CaCl₂.
Mean values within the same column indicating a significant different following different manufacturing method.