Table 8. Effects of calamansi extract on the 2-thiobarbituric acid reactive substances (TBARS) values of dakgalbi during storage at 4°C (unit: mg MDA/kg)

Meat cuts	Treatment	Storage time (d)					SEM
		1	8	12	16	19
Breast	Control	0.980Aa	1.135Aa	1.169Aa	1.100Aa	0.997Aa	0.055
	0.14CE	0.931Ac	1.041Bab	1.024Aac	1.091Aa	0.960Abc	0.022
	0.18CE	0.966Ac	1.132Aa	1.064Aab	1.087Aa	0.989Abc	0.017
	SEM	0.033	0.019	0.063	0.022	0.021
Thigh	Control	1.387Ab	1.518Aab	1.622Aa	1.656ABa	1.369Ab	0.038
	0.14CE	1.213Bc	1.302Bc	1.575Aab	1.615Ba	1.403Abc	0.042
	0.18CE	1.220Bc	1.531Aab	1.574Aab	1.687Aa	1.472Ab	0.035
	SEM	0.023	0.042	0.063	0.013	0.031

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).
MDA, malondialdehyde.