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

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