Table 3. Effects of the non-meat ingredients on textural properties of pork emulsions

Items Non-meat ingredients (NMI) p-value
Control Soy protein isolated (SPI) Sodium caseinate (SC) Porcine blood plasma (PBP) SEM Contrast
0% 0.5% 1% 2% L2) Q3) 0.5% 1% 2% L Q 0.5% 1% 2% L Q NMI4)vs. PBP vs.
Treatments1) 1 2 3 4 5 6 7 8 9 10 SPI5) SC6)
Textural properties
Hardness (kg) 0.21±0.01 0.22 0.23 0.23 0.042 0.119 0.21 0.23 0.19 0.817 0.509 0.20 0.25 0.22 0.092 0.060 0.01 0.052 0.887 0.139
Cohesiveness (%) 0.60±0.02 0.52 0.57 0.61 0.302 0.127 0.53 0.56 0.55 0.179 0.216 0.54 0.64 0.60 0.915 0.830 0.03 0.202 0.347 0.063
Springiness 1.03±0.02 1.03 1.00 1.07 0.192 0.235 1.00 1.00 1.02 0.371 0.447 1.00 1.05 1.02 0.444 0.471 0.03 0.670 0.843 0.464
Gumminess 0.12±0.01 0.12 0.13 0.14 0.011 0.027 0.11 0.13 0.11 0.503 0.623 0.11 0.16 0.13 0.069 0.075 0.01 0.357 0.861 0.027
Chewiness 0.12±0.01 0.12 0.13 0.16 0.021 0.041 0.11 0.13 0.11 0.342 0.597 0.11 0.17 0.13 0.073 0.102 0.01 0.535 1.000 0.056
Adhesiveness (kg s) 0.11±0.01 0.10 0.11 0.11 0.823 0.969 0.10 0.12 0.10 0.361 0.650 0.10 0.13 0.12 0.116 0.257 0.01 0.487 0.125 0.067
Data are Means±SEM of 9 and 5 replicates for the treatments 1 and 2–10, respectively.
A p-values for the linear (L) and quadratic (Q) regressions, respectively.
Treatment 1 vs. 2–10, 8–10 vs. 2–4 and 8–10 vs. 5–7, respectively.