Table 3. Total plate count (log CFU/g) of reduced-salt chicken sausages with samgyetang concentrate of chicken bone and medicinal herbs

Storage period	Control1)	Reduced-salt treatment with different levels of samgyetang concentrate2)
		1%	3%	5%
Day 1	1.9±0.1b	1<c	1<c	1<c
Day 7	5.0±0.1a	1<c	1<c	1<c

Control sausage was formulated with 1.5% (w/w) NaCl, and reduced-salt treatment was prepared with 0.75% (w/w) NaCl.
Chicken bone and medicinal herbs were heated at 95°C for 1 h, evaporated, and diluted to 10 volumes.
Means data sharing the same superscript letter within a row are not significantly different at p<0.05 by Duncan’s multiple range test.