Table 3. Cooking loss (%) and hardness (N) of the emulsion gel manufactured with freeze-thawed pork and rehydrated freeze-dried pork powder.
| Treatment Pork | NaCl level | Properties | |
|---|---|---|---|
| Cooking loss (%) | Hardness (N) | ||
| GFT | 1.5% | 7.47A | 78.59B |
| GFD | 7.60A | 48.25C | |
| GFT | 2.0% | 5.23C | 100.84A |
| GFD | 6.23B | 55.55C | |
| SEM1) | 0.186 | 1.889 | |
1)
Standard error of the least square mean (n=12).
A–C
Different capital letters in the same column indicate a significant difference between the means (p<0.05).
GFT, the emulsion gel manufactured with freeze-thawed pork; GFD, the emulsion gel manufactured with freeze-dried pork powder.