Table 2. pH of meat batter and cooking loss of beef patty added with winter mushroom powder

Treatments¹⁾	pH	Cooking loss (%)
Control	5.73^c	15.20^a
BP	6.08^a	10.23^c
BFW	5.78^b	12.93^b
BOW	5.76^b	14.34^a
SEM²⁾	0.006	0.320

Control, beef patty manufactured without sodium pyrophosphate; BP, beef patty manufactured with sodium pyrophosphate; BFW, beef patty manufactured with 1% freeze-dried winter mushroom powder; BOW, beef patty manufactured with 1% oven-dried winter mushroom powder.
n=12.
Different small letters in the same column indicate significant differences between means (p<0.05).