Table 2. Cooking properties and shear force values of cooked ground pork patties containing 10% to 25% fat with 1.5% NaCl

Property	Fat level (%)
Property	10	15	20	25
Cooking time (s)	150.66±1.91^a	144.38±2.00^b	143.98±1.55^b	123.59±1.53^c
Total cooking loss (%)	23.38±0.13^d	24.18±0.18^c	27.38±0.17^b	27.88±0.17^a
Cooking drip (%)	8.10±0.10^d	9.17±0.14^c	12.22±0.15^b	16.34±0.12^a
Evaporation loss (%)	15.29±0.14^a	15.01±0.12^a	15.16±0.09^a	11.54±0.11^b
Evaporation ratio (%)	65.37±0.41^a	62.11±0.39^b	55.40±0.35^c	41.39±0.31^d
Reduction in patty diameter (%)	21.29±0.23^b	21.35±0.30^b	23.12±0.27^a	22.09±0.33^b
Reduction in patty thickness (%)	13.77±0.50^b	14.34±0.52^ab	15.95±0.52^a	15.68±0.58^a
Shear force (N)	23.21±0.63^a	15.79±0.52^b	12.85±0.69^c	10.13±0.49^d