Table 1. Standard recipe for chicken nuggets and chicken nuggets supplemented with chicken and beef livers in different concentrations (5%, 10%, and 15%) as protein enhancers
| Ingredients | Negative control (%) | Positive control (%) | T1 (5%) | T2 (10%) | T3 (15%) |
| Chicken breast boneless | 64.0 | 61.0 | 59.0 | 54.0 | 49.0 |
| Chicken skin – premium | 10.0 | 10.0 | 10.0 | 10.0 | 10.0 |
| Water/ice | 20.0 | 20.0 | 20.0 | 20.0 | 20.0 |
| Vinegar | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
| Green chili fresh | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
| Premix | 5.0 | 5.0 | 5.0 | 5.0 | 5.0 |
| Liver | 0.0 | 0.0 | 5.0 | 10.0 | 15.0 |
| Texturized soy protein | 0.0 | 3.0 | 0.0 | 0.0 | 0.0 |
| Total | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 |
Positive control with texturized soy protein, negative control without texturized soy protein, T1 5% addition of liver, T2 10% addition of liver, T3 15% addition of liver.