Table 3. Cooking quality parameters of patties

Parameters (%)	Beef	MFP	IHCMP	BMP	IHCMPCR	p-value
CL	18.66±0.02^a	8.54±0.02^e	12.04±0.02^d	12.75±0.02^b	12.16±0.02^c	0.0001
Diameter reduction after cooking	17.25±0.02^a	14.52±0.02^c	15.87±0.03^b	12.56±0.02^d	10.66±0.24^e	0.0001
Thickness reduction after cooking	15.36±0.01^a	15.05±0.01^b	11.21±0.02^d	14.72±0.15^c	9.07±0.01^e	0.0001
WBSF shear force	5.15±0.05^a	4.10±0.04^d	4.21±0.03^c	3.81±0.05^e	4.46±0.03^b	0.0001

Values are presented as mean±SEM.
Different superscript letters within the same row mean significantly different between treatments (p<0.05).
MFP, myofibrillar protein patty; IHCMP, imitated hybrid cultured meat patty; BMP, beef meat patty; IHCMP, imitated hybrid cultured meat patty, IHCMPCR, IHCMP+dry aged beef crust; CL, cooking loss; WBSF, Warner-Bratzler shear force.