Table 4. Effects of the different additives on the tenderness and textural characteristics of the pork emulsions

Treatment	Additives	Addition level (%)	Textural properties
			Shear force (kg)	Hardness (kg)	Cohesiveness (%)	Springiness (mm)	Gumminess (kg)	Chewiness (kg,mm)	Adhesiveness (kg s)
T1	-	-	2.12	0.21	0.60	1.03	0.12	0.12	0.11
T2	Soy protein isolated (SPI)	0.5	2.52	0.22	0.52	1.03	0.12	0.12	0.10
T3		1.0	1.86	0.23	0.57	1.00	0.13	0.13	0.11
T4		1.5	2.09	0.23	0.61	1.07	0.14	0.16	0.11
T5	Sodium caseinate (SC)	0.5	2.92	0.21	0.53	1.00	0.11	0.11	0.10
T6		1.0	2.12	0.23	0.56	1.00	0.13	0.13	0.12
T7		1.5	2.12	0.19	0.55	1.02	0.11	0.11	0.10
T8	Blood plasma (BP)	0.5	2.85	0.20	0.54	1.00	0.11	0.11	0.10
T9		1.0	2.25	0.25	0.64	1.05	0.16	0.17	0.13
T10		1.5	2.21	0.22	0.60	1.02	0.13	0.13	0.12
SEM			0.04	0.07	0.03	0.03	0.01	0.01	0.01
p-value
Contrast
CON vs. Additives			<0.001	1.86	0.202	0.670	0.357	0.535	0.487
BP vs. SPI			<0.001	2.09	0.347	0.843	0.861	1.000	0.125
BP vs. SC			<0.001	2.92	0.063	0.464	0.027	0.056	0.067
SPI level (linear)1)			<0.001	2.12	0.302	0.192	0.011	0.021	0.823
SPI level (quadratic)1)			<0.001	2.12	0.127	0.235	0.027	0.041	0.969
SC level (linear)1)			<0.001	2.85	0.179	0.371	0.503	0.342	0.361
SC level (quadratic)1)			<0.001	2.25	0.216	0.447	0.623	0.597	0.650
BP level (linear)1)			0.003	2.21	0.915	0.444	0.069	0.073	0.116
BP level (quadratic)1)			<0.001	0.07	0.830	0.471	0.075	0.102	0.257

Data are means±SEM of 27 and 9 replicates for the CON treatment and other treatments, respectively.
p-values for the linear (L) and quadratic (Q) effects.