Table 2. Cooking yield and gel strength (GS) of pork loin myofibrillar protein (MP) gel

	Treatment1)
	CTL	MFP	MOP	MPE
Cooking yield (%)	90.6±2.60b	94.2±2.24a	93.4±2.22ab	95.1±1.33a
GS (gf)	266.8±25.3a	239.8±36.8ab	224.0±28.4ab	208.9±22.9b

Treatment: CTL, pork MP control; MFP, MP treated with 1.0% freeze-dried Rhynchosia nulubilis powder (RNP); MOP, MP treated with oven-dried RNP; MPE, MP treated with 1.0% RNP protein extract.
Means values with different superscripts differ depending on the various drying methods applied to obtain RNP and RNP protein extract (p<0.05).