Table 2. Binding strength of moisture-enhanced restructured pork

Treatments1)	Stress (kPa)	Strain	Young’s modulus (kPa)
Control	1.47±0.08b	0.74±0.05b	1.99±0.21ab
ME-C	1.23±0.10c	0.80±0.09ab	1.53±0.19c
ME-PC	1.83±0.11a	0.84±0.05a	2.20±0.23a
ME-PS	1.49±0.06b	0.87±0.06a	1.74±0.28bc
ME-PFS	0.96±0.12d	0.87±0.04a	1.17±0.27d
ME-PSFS	1.01±0.12d	0.72±0.02b	1.41±0.19cd

Results are presented as mean±SD (n=3).
ME, 10% moisture enhanced; C, conventional cooking at 75°C for 30 min; P, pressurization at 200 MPa for 15 min under 4°C; S, sous-vide cooking at 55°C for 24 h; F, freezing at –30°C for 24 h.
Different superscript letters within a column indicate a significant difference (p<0.05).