. 2019 Aug 23;8(9):357. doi: 10.3390/foods8090357

Table 3.

Texture profile analysis (TPA) for the parameters hardness, cohesiveness, springiness, and chewiness in the emulsified meat system with nanoemulsion.

	Days	EMSN 0%	EMSN 1%	EMSN 2%	EMSN 3%	EMSN 4%	EMSN 5%
Hardness (N)	1	12.49 ± 0.344 ^bA	12.38 ± 0.307 ^bA	12.63 ± 0.302 ^aA	13.44± 0.358 ^cA	14.11 ± 0.306 ^dA	14.57± 0.333 ^dA
	15	13.68 ± 0.238 ^bB	12.93 ± 0.357 ^aB	12.94 ± 0.406 ^aB	14.52 ± 0.270 ^cB	15.16 ± 0.254 ^dB	15.53 ± 0.252 ^dB
	30	14.40 ± 0.238 ^bC	13.51 ± 0.336 ^aC	14.13 ± 0.374 ^aB	15.43 ± 0.245 ^cC	16.57 ± 0.332 ^dC	16.47 ± 0.406 ^dC
	45	15.12 ± 0.681 ^cD	13.73 ± 0.165 ^aC	14.94 ± 0.373 ^bC	16.43 ± 0.261 ^dD	17.58 ± 0.313 ^eD	17.50 ± 0.288 ^eD
	60	17.76 ± 0.252 ^cE	14.59 ± 0.318 ^aD	15.25 ± 0.356 ^bD	17.58 ± 0.314 ^cE	18.40 ± 0.264 ^dE	18.52 ± 0.299 ^dE
Cohesiveness	1	0.65 ± 0.007 ^abC	0.65 ± 0.005 ^abC	0.64 ± 0.005 ^aD	0.65 ± 0.006 ^abC	0.64 ± 0.004 ^abD	0.65 ± 0.005 ^bC
	15	0.64 ± 0.004 ^bC	0.63 ± 0.011 ^abB	0.63 ± 0.007 ^aC	0.63 ± 0.007 ^abB	0.63 ± 0.007 ^abC	0.63 ± 0.006 ^abB
	30	0.63 ± 0.005 ^abB	0.63 ± 0.005 ^bB	0.62 ± 0.009 ^aBC	0.63 ± 0.004 ^abB	0.63 ± 0.006 ^abBC	0.63 ± 0.007 ^bB
	45	0.62 ± 0.007 ^abB	0.61 ± 0.014 ^abA	0.61 ± 0.010 ^aAB	0.62 ± 0.007 ^abA	0.62 ± 0.004 ^bB	0.62 ± 0.005 ^abA
	60	0.60 ± 0.011 ^aA	0.61 ± 0.010 ^abA	0.61 ± 0.009 ^abA	0.61 ± 0.007 ^abA	0.61 ± 0.008 ^abA	0.62 ± 0.006 ^bA
Springiness (mm)	1	4.36 ± 0.029 ^bA	4.33 ± 0.020 ^abC	4.34 ± 0.021 ^abC	4.32 ± 0.031 ^abD	4.31 ± 0.024 ^aB	4.31 ± 0.039 ^aB
	15	4.35 ± 0.020 ^dB	4.26 ± 0.014 ^aB	4.33 ± 0.021 ^cdC	4.30 ± 0.024 ^bcCD	4.29 ± 0.024 ^bAB	4.29 ± 0.015 ^bAB
	30	4.34 ± 0.018 ^cB	4.24 ± 0.017 ^aB	4.32 ± 0.019 ^cBC	4.27 ± 0.027 ^abBC	4.28 ± 0.023 ^abAB	4.28 ± 0.025 ^bAB
	45	4.26 ± 0.023 ^abCA	4.23 ± 0.033 ^aB	4.30 ± 0.019 ^cAB	4.24 ± 0.036 ^abAB	4.26 ± 0.029 ^abcA	4.27 ± 0.031 ^bcAB
	60	4.24 ± 0.024 ^bcA	4.18 ± 0.031 ^aA	4.28 ± 0.028 ^cA	4.21 ± 0.053 ^abA	4.25 ± 0.040 ^bcA	4.26 ± 0.030 ^cA
Chewiness (NXmm)	1	33.41 ± 1.25 ^aA	34.15 ± 0.887 ^bA	36.95 ± 0.543 ^bA	37.95± 0.358 ^cA	38.43 ± 0.990 ^cA	38.55± 0.525 ^cA
	15	34.64 ± 1.04 ^aA	35.24 ± 0.792 ^aB	37.96 ± 0.921 ^bA	38.97 ±0.542 ^bcA	39.29 ±0.831 ^cAB	41.01 ± 0.752 ^dB
	30	37.29 ± 1.04 ^bB	35.88 ±0.984 ^abC	42.00 ± 0.664 ^dB	41.64 ± 0.877 ^dB	40.14 ± 0.981 ^cB	42.72 ± 0.771 ^dC
	45	38.78 ± 0.84 ^bC	36.23 ± 0.900 ^aC	43.33± 0.928 ^cC	42.63 ± 0.850 ^cB	42.05 ± 0.870 ^cC	43.29 ± 0.880 ^cC
	60	41.26 ± 0.775 ^bD	37.23 ± 0.839 ^aD	45.98 ± 0.988 ^cD	45.31 ± 0.652 ^cC	45.15 ± 0.837 ^cD	46.25 ± 0.904 ^cD

Emulsified meat system with nanoemulsion (EMSN). The lowercase letters in the superscript indicate significant differences (p < 0.05) between treatments (rows). and uppercase letters indicate significant differences in each treatment with respect to time (columns) (p < 0.05).