Effect of Fermentation with Two Molds on Characteristics of Chicken Meat

Figure 1

Effect of fermentation with two molds on hardness (a), springiness (b), and gumminess (c) of chicken meat. The different lowercase and uppercase letters indicate statistical differences for fermentation time and treatments at  < 0.05, respectively. Samples from ten pieces of chicken breast meat for each treatment were examined.

(a)

(b)

(c)