Table 1. Effect of calcium lactate on quality characteristics of shank bone extract

Treatments*		Control	T1	T2	T3	T4
pH		6.82±0.02^a	6.80±0.01^b	6.75±0.01^c	6.19±0.01^d	6.08±0.01^e
Salinity (%)		1.76±0.05^c	1.76±0.05^c	1.93±0.11^bc	2.10±0.17^b	2.36±0.05^a
Sugar content (Brix, %)		2.33±0.20^b	2.30±0.01^b	2.33±0.05^b	2.73±0.23^a	2.96±0.05^a
Turbidity (%)		1.97±0.01^b	1.94±0.01^c	1.91±0.01^d	2.26±0.01^a	2.26±0.01^a
Viscosity (cP)		2.31±0.05	2.42±0.04	3.21±0.08	2.91±0.05	3.21±0.04
Color**	CIE L*	34.59±0.54^a	32.57±0.45^b	32.06±1.12^b	33.78±1.46^ab	35.22±0.64^a
	CIE a*	−1.34±0.29^a	−1.14±0.10^a	−1.44±0.10^a	−1.86±0.19^b	−1.99±0.15^b
	CIE b*	3.09±0.42^b	3.82±0.34^a	3.21±0.16^b	1.91±0.42^c	1.52±0.17^c