Table 3. Myofibril fragmentation index (MFI) and Impedance (Z) 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
MFI	0^*	109.17^cz	116.39^bz	91.15^dz	116.66^bz	118.99^bz	123.18^az	0.698	0.0001
	1	116.65^cy	136.57^aby	99.69^dy	134.77^by	135.63^aby	137.44^ay	0.544	0.0001
	3	124.59^bx	144.58^ax	113.37^cx	146.40^ax	146.66^ax	145.53^ax	0.595	0.0001
	SEM²⁾	0.562	0.634	0.540	0.579	0.543	0.797
	p-value	0.0001	0.0001	0.0001	0.0001	0.0001	0.0001
Z	0^*	135.07^bx	141.07^ax	133.10^bx	138.24^ax	139.47^ax	140.42^ax	6.280	0.0001
	1	115.27^by	125.83^ay	113.65^by	120.50^ay	122.67^ay	125.48^ay	4.355	0.0001
	3	109.68^bz	117.25^az	107.8^bz	118.28^az	117.99^az	119.42^az	5.903	0.0001
	SEM²⁾	5.102	5.403	4.374	3.698	4.341	6.702
	p-value	0.001	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).
Mean values with different superscript 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.