. 2017 Jun 30;37(3):376–384. doi: 10.5851/kosfa.2017.37.3.376

Table 5. Cooking characteristic.

	WHC of raw patties (%)	Diameter reduction (%)	Cooking yield (%)	Moisture retention (%)	Fat retention (%)
C	94.17^a±0.53	9.52^a±1.31	63.12^a±0.91	37.83^a±0.85	42.62^d±2.07
G25	93.31^b±0.30	16.25^b±1.15	60.52^b±0.76	34.16^b±0.87	49.62^c±1.91
G50	94.10^a±0.48	17.62^b±1.9	64.06^a±0.58	37.07^a±0.61	59.83^b±2.15
G100	92.79^c±0.18	17.64^b±1.55	58.95^c±0.31	31.25^c±0.53	66.20^a±0.72

Data are presented as the mean values of 3 replications ± SD.

^a-dMeans with the different letter in the same column are significantly different (p<0.05).