## 3 Results and Discussion
### Texture Properties
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Parameters** & **Treatments** & **Day 0** & **Day 3** & **Day 7** \\ \hline \multirow{4}{*}{pH} & Control & \(6.12\pm 0.06\)\({}^{\text{As}}\) & \(5.96\pm 0.24\)\({}^{\text{As}}\) & \(6.19\pm 0.10\)\({}^{\text{As}}\) \\  & 7.4 MPa & \(5.88\pm 0.06\)\({}^{\text{Bb}}\) & \(6.26\pm 0.05\)\({}^{\text{As}}\) & \(6.17\pm 0.01\)\({}^{\text{As}}\) \\  & 11.4 MPa & \(5.87\pm 0.01\)\({}^{\text{Bb}}\) & \(6.13\pm 0.02\)\({}^{\text{As}}\) & \(6.15\pm 0.03\)\({}^{\text{As}}\) \\  & 15.4 MPa & \(6.07\pm 0.02\)\({}^{\text{As}}\) & \(6.14\pm 0.02\)\({}^{\text{As}}\) & \(6.42\pm 0.43\)\({}^{\text{As}}\) \\ \hline \multirow{4}{*}{Water Holding Capacity (\%)} & Control & \(21.55\pm 3.52\)\({}^{\text{As}}\) & \(18.5\pm 2.18\)\({}^{\text{As}}\) & \(26.76\pm 5.84\)\({}^{\text{As}}\) \\  & 7.4 MPa & \(22.19\pm 0.38\)\({}^{\text{As}}\) & \(21.27\pm 0.59\)\({}^{\text{As}}\) & \(23.34\pm 1.50\)\({}^{\text{As}}\) \\  & 11.4 MPa & \(27.29\pm 5.35\)\({}^{\text{As}}\) & \(25.77\pm 5.80\)\({}^{\text{As}}\) & \(29.24\pm 4.84\)\({}^{\text{As}}\) \\  & 15.4 MPa & \(20.98\pm 2.72\)\({}^{\text{As}}\) & \(19.03\pm 4.44\)\({}^{\text{As}}\) & \(24.39\pm 0.28\)\({}^{\text{As}}\) \\ \hline \multirow{4}{*}{Cooking Loss (\%)} & Control & \(52.2\pm 2.18\)\({}^{\text{As}}\) & \(54.23\pm 4.84\)\({}^{\text{As}}\) & \(50.79\pm 0.78\)\({}^{\text{As}}\) \\  & 7.4 MPa & \(50.98\pm 2.40\)\({}^{\text{As}}\) & \(55.11\pm 3.21\)\({}^{\text{As}}\) & \(48.49\pm 3.69\)\({}^{\text{As}}\) \\ \cline{1-1}  & 11.4 MPa & \(52.25\pm 1.43\)\({}^{\text{As}}\) & \(52.61\pm 0.82\)\({}^{\text{As}}\) & \(51.88\pm 2.49\)\({}^{\text{As}}\) \\ \cline{1-1}  & 15.4 MPa & \(48.8\pm 5.10\)\({}^{\text{As}}\) & \(47.20\pm 5.57\)\({}^{\text{As}}\) & \(50.18\pm 4.76\)\({}^{\text{As}}\) \\ \hline \hline \end{tabular} Means with different small letters of the same treatment (effect of time) are significantly different (\(p<0.05\)). Means with different capital letters of the varied treatment (effect of treatment) are significantly different (\(p<0.05\)). Means with different capital letters of the varied treatment (effect of treatment) are significantly different (\(p<0.05\)).  
\end{table} 
Table 3: Effects of three levels (7.4, 11.4 and 15.4 MPa) of SC-CO\({}_{2}\) at 31 \({}^{\circ}\)C for 10 min on the pH, water holding capacity, and cooking loss of chicken meat stored at 4 \(\pm\) 1 \({}^{\circ}\)C for seven days. experienced water loss, i.e., about 20% \(\pm\) 5% of water was lost after the application of SC-CO\({}_{2}\) on the meat samples. A similar study confirmed that marinated pork also hardened after the application of SC-CO\({}_{2}\) at 7.4, 12.2 and 15.4 MPa at 31.1 \({}^{\circ}\)C for 10 min [11]. The microstructure of the raw chicken meat treated with three levels of SC-CO\({}_{2}\) (7.4, 11.4 and 15.4 MPa) at the zeroth day of storage is presented in Figure 1. The untreated chicken meat showed a smooth surface compared to the treated samples. At 7.4 MPa, the chicken meat surface started to show a dense surface. At 11.4 MPa, the chicken was more affected with a denser surface; ultimately at 15.4 MPa, the chicken meat had the most compact and dense surface compared to other treatments. These changes are indicators of the increasing pressures applied to the chicken meat affecting the protein of the muscle [10]. \begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline
**Treatment** & **Day** & **Hardness (g)** & **Adhesiveness** & **Spinginess** & **Cobewensens** & **Gumminess** & **Chewens** & **Resilience** \\ \hline \multirow{4}{*}{Control} & 0 & 2030 \(\pm\) 62\({}^{\rm{Ga}}\) & \(-\)16 \(\pm\)