Table 2 pH values, moisture contents, and cooking loss of ground pork meat products with natural calcium mixtures and various binding ingredients

Traits Treatments1)
Control (+) Treatment 1 Treatment 2 Treatment 3 Treatment 4 Treatment 5 Treatment 6
pH (uncooked) 6.37±0.02B 7.47±0.05A 7.53±0.04A 7.56±0.05A 7.80±0.24A 7.68±0.00A 7.82±0.34A
pH (cooked) 6.65±0.01E 7.63±0.01C 7.56±0.01D 7.57±0.01D 7.63±0.01C 7.69±0.01B 7.83±0.02A
Moisture content (%) 68.87±0.09A 69.05±0.19A 69.23±0.24A 68.91±0.04A 69.00±0.13A 69.41±0.07A 69.06±0.10A
Cooking loss (%) 2.79±0.11A 1.66±0.07CD 1.41±0.11DE 1.36±0.10DE 2.21±0.10B 1.80±0.12C 1.15±0.09E
All values are presented as means±standard error of triplicates.
A–E Means within the same row with different superscript letters are significantly different (p<0.05).
1) Control, 0.3% phosphate blend added; Treatment 1, 0.5% natural calcium mixtures (NCM; 0.2% oyster shell calcium powder and 0.3% egg shell calcium powder) and 0.25% egg white powder added; Treatment 2, 0.5% NCM and 0.25% whey protein concentrate added; Treatment 3, 0.5% NCM and 0.25% concentrated soybean protein added; Treatment 4, 0.5% NCM and 0.25% isolated soybean protein added; Treatment 5, 0.5% NCM and 0.25% carrageenan added; Treatment 6, 0.5% NCM and 0.25% collagen powder added.