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Table 2. Oxidation-reduction potential of SAEW before and after treatment ORP, oxidation-reduction potential; SAEW, slightly acidic electrolyzed water. ORP values correspond to the mean + standard deviation; those with different superscripts (a,b, and c) are significantly different (P < 0.05).

Table 2 Oxidation-reduction potential of SAEW before and after treatment ORP, oxidation-reduction potential; SAEW, slightly acidic electrolyzed water. ORP values correspond to the mean + standard deviation; those with different superscripts (a,b, and c) are significantly different (P < 0.05).

Related Figures (9)

Fig. 1. Reduction of microorganisms in raw chicken leg meat following SAEW treatment. (a) Aerobic bacteria. (b) Enterobac- teriaceae. TO (control), T1 (single immersion), T3 (three immersions), T5 (five immersions). The data represent the mean + SEM and circles with different letters are significantly different.
Fig. 1. Reduction of microorganisms in raw chicken leg meat following SAEW treatment. (a) Aerobic bacteria. (b) Enterobac- teriaceae. TO (control), T1 (single immersion), T3 (three immersions), T5 (five immersions). The data represent the mean + SEM and circles with different letters are significantly different.
Fig. 2. Total microbial load in chicken leg meat during SAEW treatment and after storage. (a) Aerobic bacteria. (b) Enterobac- teriaceae. TO (control), T1 (single immersion), T3 (three immersions), T5 (five immersions). The data represent the mean + SEM and circles with different letters are significantly different.
Fig. 2. Total microbial load in chicken leg meat during SAEW treatment and after storage. (a) Aerobic bacteria. (b) Enterobac- teriaceae. TO (control), T1 (single immersion), T3 (three immersions), T5 (five immersions). The data represent the mean + SEM and circles with different letters are significantly different.
Table 3. Effect of SAEW immersion at different frequencies on the growth rate of microorganisms in raw chicken legs after 3 days of storage
Table 3. Effect of SAEW immersion at different frequencies on the growth rate of microorganisms in raw chicken legs after 3 days of storage
Fig. 3. Muscle structure in raw chicken leg meat after SAEW treatment, without any storage. TO (control), T1 (single immer- sion), T3 (three immersions), T5 (five immersions). CFU, colony-forming units; SAEW, slightly acidic electrolyzed water. Values correspond to the mean + standard deviation; those with different superscripts (a,b, and c) are significantly different (P < 0.05).
Fig. 3. Muscle structure in raw chicken leg meat after SAEW treatment, without any storage. TO (control), T1 (single immer- sion), T3 (three immersions), T5 (five immersions). CFU, colony-forming units; SAEW, slightly acidic electrolyzed water. Values correspond to the mean + standard deviation; those with different superscripts (a,b, and c) are significantly different (P < 0.05).
Fig. 4. Water-holding capacity in raw chicken leg meat after SAEW treatment and suc- cessive storage for 3 days. TO (control), T1 (single immersion), T3 (three immersions), TS (five immersions). The data represent the mean + SEM and bars with different letters are significantly different
Fig. 4. Water-holding capacity in raw chicken leg meat after SAEW treatment and suc- cessive storage for 3 days. TO (control), T1 (single immersion), T3 (three immersions), TS (five immersions). The data represent the mean + SEM and bars with different letters are significantly different
Fig. 5. TVB-N in raw chicken leg meat after SAEW treatment and successive storage for 3 days. TO (control), T1 (single immersion), T3 (three immersions), TS (five immersions).
Fig. 5. TVB-N in raw chicken leg meat after SAEW treatment and successive storage for 3 days. TO (control), T1 (single immersion), T3 (three immersions), TS (five immersions).
RGB, red-green-blue; SAEW, slightly acidic electrolyzed water. RGB values correspond to the mean + standard deviation; those with different superscripts (a,b, and c) are significantly different (P < 0.05), Table 4. Effect of SAEW immersion at different frequencies on raw chicken leg color after 3 days of storage
RGB, red-green-blue; SAEW, slightly acidic electrolyzed water. RGB values correspond to the mean + standard deviation; those with different superscripts (a,b, and c) are significantly different (P < 0.05), Table 4. Effect of SAEW immersion at different frequencies on raw chicken leg color after 3 days of storage
Fig. 6. Lipid oxidation in raw chicken leg meat after SAEW treatment and successive storage for 3 days. TO (control), T1 (single immersion), T3 (three immersions), and T5 (five immersions).
Fig. 6. Lipid oxidation in raw chicken leg meat after SAEW treatment and successive storage for 3 days. TO (control), T1 (single immersion), T3 (three immersions), and T5 (five immersions).
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