Table 4. Water-holding capacity and tenderness related measurement of meat analog in relation to beef and pork.
| Parameter | Treatment | |||
|---|---|---|---|---|
| Beef | Pork | MA | p-value | |
| Release water (%) | 1.81±0.97a | 1.55±0.98a | 4.21±0.11b | 0.000 |
| Cooking loss (%) | 6.53±0.41b | 8.83±0.82b | 15.68±0.33a | 0.000 |
| Diameter before cooking (%) | 15.83±0.16 | 15.33±0.44 | 15.46±0.73 | 0.775 |
| Diameter after cooking (%) | 7.30±0.10a | 9.71±0.43b | 10.57±0.55c | 0.000 |
| Shear force (N) | 3.79±0.81b | 1.91±0.35a | 2.74±0.58a | 0.002 |
Data are means±SE.
a-c
Means with different superscripts within the same row are significantly different (p<0.05).
MA, meat analog.