Table 5. Textural properties of meat analog in relation to beef and pork.
| Parameter | Treatment | |||
|---|---|---|---|---|
| Beef | Pork | MA | p-value | |
| Hardness (N) | 76.66±1.65c | 55.23±1.84b | 20.23±1.23a | 0.000 |
| Gumminess (N) | 13.50±0.77c | 6.92±0.82b | 3.44±0.85c | 0.000 |
| Cohesiveness | 0.40±0.038 | 0.44±0.40 | 0.37±0.04 | 0.813 |
| Chewiness (mJ) | 6.37±0.46b | 3.27±0.17a | 1.98±0.48a | 0.001 |
| Springiness (mm) | 0.48±0.01 | 0.52±0.23 | 0.50±0.02 | 0.715 |
Data are means±SE.
a-c
Means with different superscripts within the same row are significantly different (p<0.05).
MA, meat analog.