Table 2. Quality characteristics of chilled meats and 7 d frozen/thawed meats marinated with phosphate and phosphate alternatives

Items	d of thawing	Treatments						SEM¹⁾	p-value
Items	d of thawing	Control (–)	Control (+)	PJ	OS	N-OS	YLE	SEM¹⁾	p-value
pH	0^*	5.94^ey	6.18^cy	5.87^fy	6.43^bz	6.75^ay	6.13^dz	0.011	0.0001
	1	6.00^ex	6.19^dy	5.95^fx	6.54^by	6.71^ay	6.29^cy	0.016	0.0001
	3	6.00^ex	6.32^dx	5.95^fx	6.71^bx	6.85^ax	6.39^cx	0.011	0.0001
	SEM²⁾	0.005	0.009	0.010	0.013	0.022	0.013
	p-value	0.0001	0.0001	0.0001	0.0001	0.0011	0.0001
WHC (%)	0^*	88.92^dz	91.33^cy	88.68^dz	94.17^by	96.18^ay	95.59^ay	0.409	0.0001
	1	91.34^cy	94.38^bx	90.88^cy	93.94^by	95.81^ay	94.96^aby	0.332	0.0001
	3	93.23^dx	95.61^bx	94.34^cx	97.08^ax	97.13^ax	97.06^ax	0.279	0.0001
	SEM²⁾	0.485	0.408	0.201	0.373	0.236	0.302
	p-value	0.0002	0.0001	0.0001	0.0001	0.0045	0.0008
Moisture (%)	0^*	78.06^ax	77.84^ab	77.94^abx	78.39^ax	77.89^abx	77.83^abx	0.171	0.0063
	1	77.33^aby	77.20^ab	76.73^by	77.27^aby	77.60^ax	77.33^abx	0.171	0.0417
	3	76.54^bcx	77.33^a	76.13^cz	76.73^by	77.06^aby	76.53^bcy	0.147	0.0001
	SEM²⁾	0.142	0.195	0.164	0.187	0.149	0.139
	p-value	0.0001	0.1023	0.0001	0.0001	0.0043	0.0014
Cooking loss (%)	0^*	23.95^ax	20.99^bx	23.28^ax	21.06^bx	19.23^cx	19.93^cx	0.264	0.0001
	1	22.63^ax	19.86^bx	22.06^ay	19.80^by	18.34^bx	19.59^bx	0.431	0.0001
	3	20.85^ay	18.45^by	21.11^ay	17.65^bcz	15.95^dy	16.96^cy	0.368	0.0001
	SEM²⁾	0.456	0.382	0.355	0.260	0.309	0.313
	p-value	0.0027	0.002	0.0034	0.0001	0.0001	0.0001
Thawing loss (%)	0^*	-	-	-	-	-	-	-	-
	1	9.40^ay	4.43^ey	8.05^by	7.01^cy	5.72^dy	4.69^ey	0.140	0.0001
	3	14.45^ax	7.87^ex	12.29^bx	11.01^cx	9.62^dx	7.33^ex	0.332	0.0001
	SEM³⁾	0.425	0.217	0.300	0.169	0.147	0.140
	p-value	0.0001	0.0001	0.0001	0.0001	0.0001	0.0001

Star (0) indicates the 1 d chilled marinated meat.
SEM (n=36).
SEM (n=18).
SEM (n=12).
Mean values with different superscripts letters within the same row differ significantly (p<0.05).
Mean values with different superscript letters within the same column differ significantly (p<0.05).
Control (–), no phosphate; Control (+), 0.3% sodium tripolyphosphate; PJ, 0.3% prune juice; OS, 0.3% oyster shell; N-OS, 0.3% nano-oyster shell; YLE, 0.3% yeast and lemon extract; WHC, water-holding capacity.