Table 3 Yield, viable cell number, water activity, and pH of chicken breast jerky prepared using different types of sweeteners

Sweeteners1)	pH	Total viable cell (CFU/g)	Yield2) (%)	Water activity
WS	5.90±0.01^a3)	4.9^b×10⁴	50.1±0.1^a	0.812±0.007^a
BS	5.83±0.01^b	3.2^c×10⁴	46.6±0.2^b	0.772±0.002^d
RS	5.71±0.01^c	4.7^b×10⁴	45.7±0.3^c	0.777±0.006^cd
FO	5.91±0.01^a	6.2^a×10⁴	40.9±0.1^e	0.783±0.003^c
PC	5.55±0.01^e	2.6^c×10⁴	43.8±0.2^d	0.793±0.004^b
RCE	5.20±0.01^f	2.8^c×10⁴	47.0±0.2^b	0.744±0.005^f
H	5.67±0.01^d	2.5^c×10⁴	44.2±0.8^d	0.755±0.006^e

WS, white sugar; BS, brown sugar; RS, rice syrup; FO, fructo-oligosaccharide; PC, pineapple concentrate; RCE, Rubus coreanus extract; H, honey.
Yield(%)=(Weight of chicken brest jerky/Weight of raw chicken breast)×100.
All values are mean±SD. Values with different superscript small letters in the same column are significantly different by Duncan’s multiple range test at p<0.05. a>b>c>d>e>f.