Table 1. Formulation of pork patties
| Ingredients [% (w/w)] | Treatment |
| PC | NC | T20 | P20 | G20 | A20 |
| Pork meat | 90 | 90 | 70 | 70 | 70 | 70 |
| Ice | 10 | 10 | 10 | 10 | 10 | 10 |
| Edible insect powder | TMP | - | - | 20 | - | - | - |
| PBP | - | - | - | 20 | - | - |
| GBP | - | - | - | - | 20 | - |
| ADP | - | - | - | - | - | 20 |
| Total | 100 |
| Ascorbic acid | 0.1 | - | - | - | - | - |
| Additive1) | 1.5 | 1.5 | 1.5 | 1.5 | 1.5 | 1.5 |
Salt, 1.2%; pepper, 0.1%; sodium tripolyphosphate, 0.2%.
PC, positive control; NC, negative control; TMP, Tenebrio molitor L. powder; PBP, Protaetia brevitarsis seulensis L. powder; GBP, Gryllus bimaculatus powder; ADP, Allomyrina dichotoma L. powder.