Table 3. Water holding capacity and cooking properties of beef patties

Treatments¹⁾	Water holding capacity (%)	Cooking yield (%)	Change of thickness (%)	Change of diameter (%)	Fat retention (%)	Moisture retention (%)
C	75.30^b ± 1.37	87.94 ± 2.79	59.72^a ± 8.67	12.39 ± 2.41	69.53^c ± 2.14	54.32^a ± 1.59
P2	75.59^b ± 0.85	87.88 ± 1.42	36.15^bc ± 7.21	11.35 ± 1.33	86.74^b ± 7.47	51.57^b ± 0.73
P3	77.22^ab ± 0.99	89.90 ± 1.34	21.05^c ± 9.12	11.65 ± 2.52	99.33^a ± 7.57	50.25^b ± 1.07
P5	79.80^a ± 3.13	88.20 ± 0.42	43.14^ab ± 12.24	11.20 ± 1.25	84.09^b ± 6.93	49.24^b ± 1.23