Table 4. Effect of perilla leaves ethanol extract on proximate composition of the barbecued pork patty

Proximate composition (%) Cooking doneness Treatment SEM
CON 0.2PLE 0.4PLE
Moisture Medium 57.92Aa 55.35Ab 55.70Ab 0.17
Well-done 52.54B 52.31B 52.32B 0.11
SEM 0.18 0.11 0.13
Crude protein Medium 25.26B 25.27B 24.93B 0.47
Well-done 29.00A 28.20A 27.88A 0.32
SEM 0.45 0.11 0.52
Crude fat Medium 16.06b 17.45Aa 17.36Aa 0.24
Well-done 15.58 16.45B 16.57B 0.33
SEM 0.35 0.23 0.27
Crude ash Medium 1.61B 1.64B 1.67B 0.01
Well-done 1.82A 1.90A 1.84A 0.02
SEM 0.01 0.03 0.01
Medium, barbecued for 9 min until internal temperature reaches 71°C; Well-done, barbecued for 16 min until internal temperature reaches 80°C.
Means within a column with different superscript differ significantly at p<0.05 (n=3).
Means within a row with different superscript differ significantly at p<0.05 (n=3).
CON, control; 0.2PLE, pork patty made with the addition of 0.2% perilla leaves extract; 0.4PLE, pork patty made with the addition of 0.4% perilla leaves extract.