Table 5. Sensory attributes of cooked ground pork patties containing 10% to 25% fat with 1.5% NaCl

Property1	Fat level (%)
	10	15	20	25
Flavor	6.17±0.14c	6.25±0.11bc	6.58±0.10ab	6.88±0.14a
Tenderness	4.58±0.23c	5.67±0.10b	6.67±0.13a	6.92±0.10a
Juiciness	5.33±0.10c	5.58±0.10c	6.00±0.12b	6.58±0.10a
Oiliness	4.58±0.10d	5.08±0.08c	5.87±0.11b	6.50±0.13a