Table 1. Texture (hardness (N) and cohesiveness) of the pork gels prepared with different concentrations (1.0%, 1.5%, and 2.0%, w/w) of sodium chloride (NaCl)

Treatments	Hardness (N)	Cohesiveness
NaCl 1.0%	76.19^B	0.39^B
NaCl 1.5%	81.80^B	0.40^AB
NaCl 2.0%	102.47^A	0.44^A
SEM	2.560	0.014

Different uppercase letters indicate significant differences between the means of treatments (p < 0.05).
SEM, standard error of the least square mean.