Table 3. pH of fried chicken breast formulated with various levels of apple powder during storage periods

Storage periods (weeks)	Apple powder (%)
	0 (Control)	5	10	15
0	6.46±0.02Aa	6.34±0.01Ab	6.33±0.02Ab	6.30±0.01Ac
1	6.43±0.02Ba	6.31±0.01Bb	6.32±0.03Ab	6.27±0.01Bc
2	6.39±0.01Ca	6.29±0.01Cb	6.27±0.01Bc	6.25±0.01Cd

All values are mean±SD.
Means in the same row with different letters are significantly different (p<0.05).
Means in the same column with different letters are significantly different (p<0.05).