Table 4. pH and cooking loss (%) of beef patty added with water extract of Perilla frutescens var. acuta (WEP).

	Treatments			SEM3
	Control	BAA1	BWEP2
pH	5.86X	5.67Y	5.72Y	0.027
Cooking loss (%)	19.95Z	24.44X	22.52Y	0.033

¹BAA: beef patty added with 0.02% ʟ-ascorbic acid.

²BWEP: Beef patty added with 0.6% water extract of Perilla frutescens var. acuta.

³Standard errors of the least square means (n=15).

^X-ZValues with different letters within the same row differ significantly (p<0.05).