Table 4. Textural properties of ground pork meat products formulated with various natural calcium powders

Traits	Treatments¹⁾

	Control (−)	Control (+)	Treatment 1	Treatment 2	Treatment 3	Treatment 4
Hardness (kg)	3.286±0.170^D	6.214±0.137^A	5.007±0.092^B	4.796±0.108^B	4.901±0.087^B	4.418±0.109^C
Springiness	0.860±0.010^C	0.950±0.000^A	0.920±0.010^B	0.930±0.000^B	0.950±0.000^A	0.940±0.000^A
Cohesiveness	0.510±0.010^D	0.760±0.010^A	0.640±0.020^C	0.700±0.010^B	0.730±0.010^A	0.750±0.010^A
Gumminess (kg)	1.718±0.126^D	4.698±0.107^A	3.246±0.120^C	3.357±0.109^BC	3.579±0.067^B	3.314±0.089^BC
Chewiness (kg)	1.503±0.121^D	4.445±0.104^A	3.001±0.125^C	3.116±0.107^BC	3.389±0.064^B	3.127±0.087^BC