Table 5. Texture profile analysis of beef patties

Treatments¹⁾	Hardness (N)	Springness (mm)	Cohesiveness	Gumminess (N)	Chewiness (N·mm)
C	7.80^b ± 0.55	0.46^a ± 0.42	0.35^a ± 0.00	2.76^b ± 0.2	4.11^ab ± 0.45
P2	9.97^a ± 0.44	0.51^a ± 0.11	0.35^a ± 0.02	3.49^a ± 0.11	5.07^a ± 0.93
P3	8.75^ab ± 0.98	0.36^b ± 0.02	0.32^b ± 0.01	2.90^b ± 0.30	3.72^b ± 0.49
P5	8.62^ab ± 1.57	0.34^b ± 0.01	0.31^b ± 0.01	2.67^b ± 0.47	2.89^b ± 0.56