Table 3. Moisture, cooking loss and releasing water content of HBM steaks compared to control (pork steak)

Parameters (%)	Pork steak	TAG	TRC	TCA	TCP	p-value
Moisture	71.12±0.07d	72.48±0.09c	74.19±0.04b	74.76±0.06a	74.10±0.06b	0.0001
CL	31.86±0.07a	16.39±0.02e	24.36±0.09c	23.71±0.02d	31.21±0.02b	0.0001
RW	11.23±0.02c	6.32±0.02e	17.28±0.02a	17.05±0.03b	8.28±0.01d	0.0001

Values are presented as mean±SEM.
Different superscript letters within the same row mean significantly different between treatments (p<0.05).
HBM, hybrid meat; TAG, treatment alginate paste; TRC, treatment carrot; TCA, treatment red cabbage, TCP, treatment chick pea; CL, cooking loss; RW, releasing water content.