Table 5. Texture properties of the beef patty added with winter mushroom powder

Treatments¹⁾	Hardness (N)	Springiness	Cohesiveness	Gumminess (N)	Chewiness (N)
Control	36.41^c	0.50^c	0.39^b	14.07^b	7.01^b
BP	76.83^a	0.68^a	0.45^a	34.50^a	23.40^a
BFW	40.59^bc	0.55^b	0.36^b	14.51^b	8.02^b
BOW	43.66^b	0.55^b	0.36^b	15.56^b	8.58^b
SEM²⁾	1.450	0.012	0.009	0.815	0.492

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).