Table 3. Primary texture profiles of moisture-enhanced restructured pork

Treatments¹⁾	Hardness (N)	Cohesiveness	Springiness (mm)
Control	463±34.3^b	0.45±0.02^b	0.66±0.02^b
ME-C	393±31.0^c	0.41±0.03^d	0.61±0.06^b
ME-PC	547±24.0^a	0.55±0.04^a	0.68±0.04^ab
ME-PS	224±22.3^e	0.53±0.02^a	0.75±0.07^a
ME-PFS	306±37.4^d	0.42±0.03^bc	0.67±0.01^ab
ME-PSFS	319±35.2^d	0.41±0.01^d	0.68±0.04^ab

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).