[Retracted] Modified Atmosphere Packaging of Chicken Thigh Meat: Physicochemical and Sensory Characteristics during the Frozen Storage Period

Table 1

Impact of average gas sulfa MAP and FSP on the CTMP pH.

Treatments	FSP (day)
	1	30	60	90
Control	5.88 ± 0.01^fg	5.75 ± 0.30 ^pq	5.97 ± 0.01^c	6.22 ± 0.01^a
Vacuum	5.84 ± 0.02^k	5.89 ± 0.02^f	5.95 ± 0.02^d	6.10 ± 0.01^b
30% N2/70% CO2	5.83 ± 0.01^kl	5.74 ± 0.01^qr	5.77 ± 0.02^no	5.86 ± 0.01^hi
30% O2/70% CO2	5.75 ± 0.01^pq	5.77 ± 0.01^no	5.83 ± 0.01^kl	5.87 ± 0.02^gh
50% O2/50% O2	5.78 ± 0.03^mn	5.75 ± 0.01^pq	5.85 ± 0.01^ij	5.89 ± 0.02^f
15% O2/15%/70% CO2	5.79 ± 0.02^m	5.76 ± 0.01^op	5.79 ± 0.02^m	5.85 ± 0.01^ij
Clove oil	5.75 ± 0.01^pq	5.83 ± 0.01^kl	5.85 ± 0.01^ij	5.93 ± 0.01^e