Table 3. pH and color attributes of meat analog in relation to beef and pork.

Parameter	Treatment
	Beef	Pork	MA	p-value
pH before cooking	5.34±0.22a	5.69±0.13a	6.50±0.18b	0.002
pH after cooking	5.62±0.36a	5.50±0.27a	6.19±0.27b	0.000
L* before cooking	47.83±0.33a	50.54±1.21b	39.94±0.44b	0.000
a* before cooking	16.05±0.20c	14.55±0.37a	12.77±0.35b	0.000
b* before cooking	11.23±0.18	12.26±0.20	13.37±0.12	0.081
L* after cooking	35.46±0.87a	41.80±0.47b	31.26±0.35b	0.000
a* after cooking	8.72±0.23	6.85±0.47	9.89±1.50	0.076
b* after cooking	12.34±0.89	13.44±0.27	14.69±0.30	0.095

Means with different superscripts within the same row are significantly different (p<0.05).

Data are means±SE.

MA, meat analog.