Table 3.

Effect of photoperiod on textural profile of ground broiler meat patties.

Treatment	Hardness (g)	Resilience (%)	Cohesion	Springiness (%)	Gumminess	Chewiness
20L:4D	5,580	24.7	0.498	68.7	2,800	1,920
18L:6D	5,220	24.9	0.497	69.4	2,600	1,820
16L:8D	5,410	24.6	0.498	67.8	2,700	1,840
12L:12D	5,150	25.2	0.491	69.2	2,550	1,790
SEM	375	0.7	0.011	3.0	241	204
Significance of P-value	0.698	0.927	0.947	0.877	0.819	0.948