TABLE 4.

Effects of alfalfa meal on the texture property of pork meatballs

Amount of alfalfa meal%	0%	0.5%	1%	1.5%	2%
Hardness (g)	1599.96 ± 51.33e	2007.46 ± 96.98d	2267.76 ± 94.69c	3114.58 ± 116.44b	3330.07 ± 123.51a
Elasticity %	24.94 ± 0.51a	23.85 ± 0.482b	22.69 ± 0.32c	20.41 ± 0.53d	19.72 ± 0.61d
Cohesion	0.64 ± 0.03a	0.50 ± 0.04b	0.42 ± 0.04c	0.29 ± 0.02d	0.21 ± 0.02e
Chewiness	255.34 ± 14.59a	238.86 ± 12.16ab	216.61 ± 29.54bc	184.69 ± 20.18c	138.40 ± 20.03d

The same letters indicate no difference between groups, while different letters indicate significant difference between groups.