Table 1. Effects of cultured meat tissue (CMT) addition to a composite plant-based protein (CPP) on pH, moisture, and color of hybrid cultured chicken meat (HCCM)

Measurements	CPP	CMT 10%	CMT 20%	CMT 30%
pH	6.83±0.002^A	6.70±0.001^B	6.60±0.001^C	6.49±0.004^D
Color
CIE L*	70.98±0.28^D	73.21±0.17^C	77.84±0.24^B	80.75±0.47^A
CIE a*	–1.91±0.03^D	–1.58±0.02^C	–1.38±0.03^B	–0.38±0.01^A
CIE b*	7.06±0.14^D	8.06±0.19^C	9.19±0.001^B	10.15±0.14^A

The pH value are presented as mean±SD (n=3).
The color value are presented as mean±SD (n=5).
Different superscripts in the same row indicate significant difference (p<0.05).