Table 3. Texture properties of pork patties during storage at 4℃

Treatments¹⁾		Storage periods (d)
Treatments¹⁾		1	4	7	SEM
Hardness (N)	C	4.28^Ab	5.96^Aa	4.50^Ab	0.88
	T1	3.42^ABb	5.06^Aa	3.88^ABb	0.58
	T2	3.00^B	3.07^B	3.60^B	0.36
	T3	3.78^Aa	2.27^Bb	4.15^ABa	0.54
	SEM	0.40	0.11	0.35
Cohesiveness	C	0.36^Bb	0.47^a	0.46^Bab	0.04
	T1	0.38^Bb	0.45^a	0.44^Ba	0.01
	T2	0.41^Bb	0.45^ab	0.49^Ba	0.03
	T3	0.56^A	0.50	0.60^A	0.07
	SEM	0.03	0.02	0.03
Springiness	C	26.22^B	21.57	17.75^B	3.01
	T1	13.79^Cb	22.28^a	16.52^Bab	3.47
	T2	20.86^BC	21.61	27.17^B	1.03
	T3	50.81^Aa	20.75^b	53.64^Aa	4.05
	SEM	2.60	3.70	3.04
Gumminess (N)	C	24.50^ABc	41.89^Aa	35.62^Ab	1.70
	T1	22.84^BCc	36.27^Aa	29.35^BCb	1.19
	T2	19.60^Cb	23.21^Bab	25.59^Ca	1.53
	T3	26.20^Ab	18.80^Bc	33.33^ABa	1.22
	SEM	0.73	2.48	1.17