Physicochemical properties analysis of bamboo salt on chicken emulsion sausage.

J Anim Sci Technol · 2020 · PMC7008125 · PMID 32082604

Europe PMC DOI

hedged sentences

0.0500

closest p · 1.0× alpha

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boldest claim

The sentences

an increasing trendp < 0.05actually significant

The WHC showed an increasing trend with increasing NaCl and bamboo salt content, and the group with 1.2% bamboo salt showed a significantly higher WHC compared to all other treatment groups ( p < 0.05).

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a decreasing trendno p-value reported

The results of chicken emulsion stability indicated that the 0.3% NaCl treatment group had significantly higher moisture contents compared to all the other treatment groups ( p < 0.05), and the fat contents showed a decreasing trend with increased addition of both NaCl and bamboo salt.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.