Table 5. Texture properties of the enhanced beef during storage at 4°C

Treatment¹⁾	Storage days			SEM
Treatment¹⁾	1	5	10	SEM
Hardness (N)
Enhancement
Control	293.39	284.17	299.62^a	29.022
Enhanced beef	254.32	273.61	258.82^b	16.633
SEM	28.417	24.002	18.275
Source
EBS	297.58^a	292.23	267.63	23.748
EBW 0.2	266.00^a	264.78	258.88	34.598
EBW 0.5	199.37^by	263.83^x	249.97^xy	21.649
SEM	19.722	32.008	23.883
Chewiness
Enhancement
Control	81.70	81.95	95.40^a	11.855
Enhanced beef	74.76	80.00	70.72^b	5.498
SEM	8.321	9.545	7.473
Source
EBS	84.33^a	84.92	74.58	7.737
EBW 0.2	78.67^ab	76.96	68.01	13.492
EBW 0.5	61.26^b	78.09	69.56	6.437
SEM	7.045	12.490	7.127
Gumminess
Enhancement
Control	170.03	161.43	181.52^a	17.315
Enhanced beef	146.44	159.70	152.02^b	10.269
SEM	16.665	16.318	10.284
Source
EBS	171.90^a	169.10	159.50	13.300
EBW 0.2	152.01^a	155.24	147.75	23.486
EBW 0.5	115.40^by	154.77^x	148.81^xy	13.056
SEM	12.292	21.958	13.053

Control: no enhanced beef; EBS: the enhanced beef by 0.5% (w/w) sodium chloride; EBW 0.2: the enhanced beef by 0.5% (w/w) sodium chloride and 0.2% (w/w) powder of winter mushroom juice; EBW 0.5: the enhanced beef by 0.5% (w/w) sodium chloride and 0.5% (w/w) powder of winter mushroom juice.
Different letters in the same column indicate significant differences between means (p < 0.05).
Different letters in the same row indicate significant differences between means (p < 0.05).
SEM, standard error of the least square mean.