Table 3.
Physiochemical characteristics of plant-based meat and control (beef) with different concentration of methylcellulose.
| Ingredient | Beef (Control) | C-TVP | T-ISP | SEM | P Ingredient | P Concentration | P ing * P Conc. | ||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Concentration | 1.5% | 3% | 4% | 1.5% | 3% | 4% | 1.5% | 3% | 4% | ||||
| pH before | 5.54 d | 5.35 d | 5.52 d | 6.34 c | 6.50 b,c | 6.35 c | 6.28 c | 6.68 b | 7.08 a | 0.08 | <0.001 | 0.002 | <0.001 |
| pH after | 5.71 e | 5.63 e,f | 5.51 f | 6.43 c | 6.20 d | 6.77 a,b | 6.15 d | 6.61 b | 6.88 a | 0.05 | <0.001 | <0.001 | <0.001 |
| L before | 46.47 a | 47.83 a | 46.93 a | 45.91 a | 39.95 b | 38.88 b,c | 34.70 d | 36.63 c,d | 40.16 b | 0.85 | <0.001 | 0.456 | <0.001 |
| a before | 17.83 a | 16.05 b | 16.25 b | 12.39 d | 14.09 c | 11.68 d,e | 12.94 c,d | 10.83 e,f | 9.90 f | 0.41 | <0.001 | <0.001 | 0.001 |
| b before | 11.87 c,d | 11.24 d | 11.55 d | 17.50 a | 13.37 b,c | 13.76 b | 12.04 c,d | 11.02 d | 11.85 c,d | 0.54 | <0.001 | 0.001 | 0.011 |
| L after | 38.48 a | 35.46 a,b | 32.20 b,c,d | 29.15 d | 31.15 c,d | 30.45 c,d | 31.33 c,d | 30.71 c,d | 32.93 b,c | 1.10 | <0.001 | 0.470 | 0.009 |
| a after | 8.59 b,c | 8.73 b,c | 7.75 c | 10.08 a,b | 9.77 a,b | 10.01 a,b | 10.62 a | 9.60 a,b | 8.52 b,c | 0.53 | 0.004 | 0.089 | 0.359 |
| b after | 11.36 a,b | 12.34 a,b | 10.19 a,b | 14.30 a,b | 12.89 a,b | 11.49 a,b | 15.61 a,b | 12.60 a,b | 15.56 a,b | 1.57 | 0.061 | 0.539 | 0.476 |
a–f Different superscript letters within the same row mean significantly different between treatments (p < 0.05). SEM: standard error of mean; *: interaction between ingredient and concentration. C-TVP: Commercial texture vegetable protein; T-ISP: Texture isolate soy protein.