Table 5. Influence of enzymolyzed Cordyceps militaris extract on quality attributes of chicken breast

Parameters		Treatments				SEM
Parameters		SBF	SYA	CMs	FEM	SEM
pH	0	5.91^Bc	6.02^Ab	6.02^Ab	6.13^Aa	0.07
	3	5.79^Cb	5.81^Cb	5.79^Cb	6.00^Ba	0.04
	6	5.85^Cc	5.93^Bb	5.90^Bb	6.05^Ba	0.03
	9	6.54^Aa	5.95^Bb	5.94^Bb	5.98^Bb	0.03
	SEM	0.04	0.02	0.01	0.05
Shear force value (kgf)	0	2.86^Aa	2.89^a	2.45^Ab	2.25^Ac	0.14
	3	2.84^Aa	2.85^a	2.38^Ab	2.24^Ac	0.06
	6	2.85^Aa	2.85^a	2.40^Ab	2.30^Ac	0.04
	9	2.74^Ba	2.80^a	2.27^Bb	2.07^Bc	0.10
	SEM	0.05	0.07	0.09	0.03

Means with different superscripts in the same column indicate a significant difference from storage period (p<0.05).
Means with different superscripts indicate a significant difference among treatments (p<0.05).
SBF, saline buffer-treated samples; SYA, synthetic antioxidant treatment with butylated hydroxyanisole; CMs, Cordyceps militaris extracts; FEM, Flavorzyme^® hydrolyzed Cordyceps militaris extracts.