Table 2. Physiochemical properties of patties

Parameters	BMP	MFP	IHCMP	PBMP	IHCMPCR	p-value
Moisture (%)	62.17±0.04a	59.16±0.03d	60.56±0.02c	62.20±0.03a	61.13±0.03b	0.0001
RW (%)	2.95±0.02c	2.18±0.02d	4.70±0.03a	4.24±0.03b	2.07±0.02e	0.0001
pH
Raw sample	5.65±0.00e	6.37±0.00c	6.67±0.00b	7.08±0.03a	5.90±0.00d	0.0001
Cooked sample	5.76±0.00e	6.21±0.00c	6.75±0.00b	7.26±0.03a	6.00±0.01d	0.0001
Color parameters
Raw sample
CIE L*	42.31±0.04e	72.65±0.09a	67.40±0.05b	63.23±0.05c	48.72±0.04d	0.0001
CIE a*	16.22±0.05a	10.24±0.08e	14.41±0.06c	12.49±0.02d	14.86±0.07b	0.0001
CIE b*	5.85±0.07e	7.86±0.05d	10.70±0.06b	14.30±0.05a	8.74±0.05c	0.0001
Cooked sample
CIE L*	36.50±0.02d	56.21±0.04b	54.26±0.04c	57.54±0.06a	32.53±0.05e	0.0001
CIE a*	11.85±0.03b	11.83±0.09b	12.57±0.03a	10.80±0.04d	11.21±0.05c	0.0001
CIE b*	4.13±0.03e	7.22±0.06d	12.23±0.03b	14.10±0.06a	8.50±0.06c	0.0001
CF (%)	1.95±0.00b	0.10±0.01d	0.50±0.00c	0.48±0.00c	2.42±0.02a	0.0001

Values are presented as mean±SEM.
Different superscript letters within the same row mean significantly different between treatments (p<0.05).
BMP, beef meat patty; MFP, myofibrillar protein patty; IHCMP, imitated hybrid cultured meat patty; PBMP, plant based meat patty; IHCMPCR, IHCMP+dry aged beef crust; RW, releasing water content; CF, crude fiber.