Table 5. Effect of calamansi extract on the water holding capacity (%) of dakgalbi during storage at 4°C

Meat cuts	Treatment	Storage time (d)					SEM
		1	8	12	16	19
Breast	Control	57.75Aa	57.12Ba	59.05Aa	47.03Bb	47.21Cb	1.057
	0.14CE	49.43Bb	62.34Aa	58.99Aa	50.01Ab	52.63Bb	0.833
	0.18CE	59.11Aa	59.91Aa	52.84Bbc	50.32Ac	56.47Aab	0.792
	SEM	1.189	0.603	1.368	0.402	0.501
Thigh	Control	53.29Aa	58.43ABa	34.32Bb	30.37Abc	27.22ABc	1.233
	0.14CE	42.34Bb	65.74Aa	36.56Bbc	27.39Ad	31.58Adc	1.622
	0.18CE	45.55Bab	49.51Ba	39.63Ab	28.37Ac	26.45Bc	1.305
	SEM	0.969	2.229	0.550	1.561	1.053

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).