. 2019 Aug 26;33(7):1180–1190. doi: 10.5713/ajas.19.0215

Table 4.

Nuclear magnetic resonance transverse relaxation times and corresponding peak area fractions of cooked pork meat batters formulated with various amounts of bamboo shoot dietary fiber

Sample¹⁾	T₂₁ (ms)	T₂₂ (ms)	T₂₃ (ms)	T₂₄ (ms)	P₂₁	P₂₂	P₂₃	P₂₄
C	0.31±0.12	3.77±0.30^a	57.22±2.70^a	1,371.32±92.31^a	1.42±1.28	4.82±0.04^b	79.81±1.46^d	13.95±0.76^a
T1	0.24±0.10	2.54±0.16^b	55.98±3.04^a	1,232.85±68.22^b	1.76±1.84	4.87±0.05^b	83.85±0.61^c	9.52±0.17^b
T2	0.25±0.08	2.85±0.23^b	52.25±3.85^a	1,152.56±92.71^b	1.89±1.71	5.27±0.08^a	85.02±0.47^b	7.82±0.45^c
T3	0.27±0.11	2.85±0.23^b	46.53±3.55^b	1,037.35±69.83^c	1.84±1.06	5.14±0.18^a	85.74±2.54^ab	7.27±0.53^c
T4	0.31±0.06	3.84±0.31^a	44.91±3.24^b	811.13±76.46^d	1.59±1.43	5.13±0.11^a	86.91±1.15^a	6.37±0.60^d

BSDF, bamboo shoot dietary fiber.

¹⁾

C, Without BSDF; T1, 1% BSDF; T2, 2% BSDF; T3, 3% BSDF; T4, 4% BSDF.

^a–d

Different letters indicate significant differences among the means in the same column (p<0.05).