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.
Means with different superscripts within the same row are significantly different (p<0.05).
MA, meat analog.