Table 7. Texture profile analysis of pork patties formulated with various levels of radish seed oil (RSO)

Traits	Treatments
Traits	PC	NC	RSO4	RSO8	RSO16	RSO24
Hardness (kg)	2.06±0.02^b	2.51±0.03^a	2.44±0.03^a	2.39±0.04^a	2.06±0.09^b	1.78±0.08^c
Cohesiveness	0.87±0.01^b	0.91±0.03^a	0.87±0.01^b	0.87±0.02^ab	0.87±0.01^ab	0.86±0.02^b
Springiness	0.63±0.01^b	0.61±0.01^bc	0.71±0.03^a	0.63±0.02^b	0.62±0.00^bc	0.58±0.01^c
Gumminess (kg)	1.78±0.04^c	2.28±0.05^a	2.12±0.04^b	2.08±0.02^b	1.80±0.07^c	1.54±0.07^d
Chewiness (kg)	1.13±0.04^c	1.39±0.05^b	1.50±0.08^a	1.32±0.03^b	1.11±0.04^c	0.90±0.03^d

PC (positive control), pork patty with 0.1% tocopherol and 0.01% sodium nitrite; NC (negative control), pork patty without RSO; RSO4, pork patty with 0.4% RSO; RSO8, pork patty with 0.8% RSO; RSO16, pork patty with 1.6% RSO; RSO24, pork patty with 2.4% RSO.
Least square means with different letters within the same row are significantly different (p<0.05).