Table 3. Meat quality of samgyetang breast meat marinated with reduced NaCl with CaCl₂ prior to cooking in different manufacturing method

Variable	Cooking method	NaCl replacement percentage¹⁾					SEM	Sample²⁾	Method³⁾	Sample× method⁴⁾
Variable	Cooking method	0%	25%	50%	75%	100%	SEM	Sample²⁾	Method³⁾	Sample× method⁴⁾
WHC (%)	Boiling	67.21^b	66.98^b	68.11^ab	72.12^ab	74.33^a	1.05	<0.01	0.97	0.99
WHC (%)	Retorting	67.08^b	67.00^b	68.34^ab	71.98^ab	74.15^a	1.36	<0.01	0.97	0.99
pH	Boiling	5.98^bx	5.98^bx	6.08^ax	6.01^bx	6.07^ax	0.01	<0.001	<0.001	<0.001
pH	Retorting	5.66^cy	5.64^cy	5.75^by	5.80^ay	5.79^ay	0.02	<0.001	<0.001	<0.001
Cooking loss (%)	Boiling	18.25^by	19.17^aby	19.76^ay	18.14^by	18.12^by	2.34	0.11	<0.001	0.17
Cooking loss (%)	Retorting	28.64^bx	29.75^abx	30.11^ax	29.23^bx	29.04^bx	1.88	0.11	<0.001	0.17
TBARS (mg MDA/kg)	Boiling	0.92^y	0.89^y	0.87^y	0.97^y	0.95^y	0.06	0.85	<0.05	0.031
TBARS (mg MDA/kg)	Retorting	1.27^x	1.15^x	1.24^x	1.29^x	1.14^x	0.04	0.85	<0.05	0.031

NaCl replacement percentage with CaCl₂, 0% (breast meat marinated with 100% NaCl), 25% (breast meat marinated with 75% NaCl:25% CaCl₂), 50% (breast meat marinated with 50% NaCl:50% CaCl₂), 75% (breast meat marinated with 25% NaCl:75% CaCl₂), 100% (breast meat marinated with 100% CaCl₂).
Sample, significance value after treatment with different NaCl replacement percentage.
Method, significance value after treatment with different manufacturing method.
Sample×method, the interaction between different NaCl replacement percentage with different manufacturing method.
Mean values within the same row indicating a significant different following NaCl replacement with CaCl₂.
Mean values within the same column indicating a significant different following different manufacturing method.
WHC, water holding capacity; TBARS, 2-thiobarbituric acid reactive substances; MDA, malondialdehyde.