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