Table 4. Effect of calamansi extract on pH values of dakgalbi during storage at 4°C

Meat cuts	Treatment	Storage time (d)					SEM
Meat cuts	Treatment	1	8	12	16	19	SEM
Breast	Control	5.61^Ab	5.67^Aa	5.54^Bc	5.03^Cd	4.84^Ce	0.013
	0.14CE	5.59^Bb	5.64^Aa	5.63^Aa	5.39^Bc	5.13^Bd	0.009
	0.18CE	5.59^Aba	5.62^Aa	5.64^Aa	5.45^Ab	5.24^Ac	0.012
	SEM	0.005	0.014	0.015	0.013	0.009
Thigh	Control	6.33^Aa	6.31^Aa	5.31^Bb	4.77^Bc	4.66^Bd	0.012
	0.14CE	6.29^Aa	6.27^Aa	5.61^Ab	4.87^Ac	4.75^Ac	0.026
	0.18CE	6.27^Aa	6.19^Aa	5.64^Ab	4.91^Ac	4.77^Ad	0.020
	SEM	0.018	0.029	0.026	0.012	0.010

0.14CE, dakgalbi with 0.14% calamansi extract addition; 0.18CE, dakgalbi with 0.18% calamansi extract addition.
Means denoted by different superscripts within the same column indicate a significant difference (p<0.05).
Means denoted by different superscripts within the same row indicate a significant difference (p<0.05).