TABLE 7.

Effects of extruded alfalfa meal on the texture property of pork meatballs

Amount of extruded alfalfa meal %	0%	0.5%	1%	1.5%	2%
Hardness(g)	1599.96 ± 51.33e	2944.00 ± 142.52d	2626.79 ± 72.23c	3173.34 ± 44.5b	3377.43 ± 101.49a
Elasticity %	24.94 ± 0.51b	25.05 ± 0.38b	26.06 ± 0.69a	19.12 ± 0.27c	16.52 ± 0.35d
Cohesion	0.62 ± 0.04a	0.39 ± 0.04b	0.39 ± 0.03b	0.18 ± 0.03c	0.12 ± 0.02d
Chewiness	247.27 ± 14.29b	287.15 ± 22.09a	267.30 ± 26.28ab	109.19 ± 16.08c	67.34 ± 14.48d

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