Table 6. Effects of Allium hookeri and fermented Allium hookeri on textural properties of pork patties

Parameter	CON	AH	FAH	SEM	p-value
Hardness (kg)	8.74^a	7.25^ab	6.42^b	0.41	0.019
Springiness (mm)	1.58	1.58	1.38	0.17	0.627
Cohesiveness	0.50	0.39	0.41	0.06	0.470
Gumminess (kg)	1.93	1.76	1.77	0.05	0.636
Chewiness (mJ)	2.33^a	1.17^b	1.23^b	0.18	0.009

Each value is the mean of three replicates.
values in each row with different letters are statistically different (p<0.05).
CON, normal pork patties; AH, pork patties with Allium hookeri root powder; FAH, pork patties with fermented Allium hookeri root powder.