Table 3: Effects of different hydrocolloids in intramuscular injection on texture properties of porcine meat.

HardnessSpringinessCohesivenessGumminessChewinessResilience

Control13856.30 ± 808.79a0.57 ± 0.000.61 ± 0.028388.77 ± 506.73a4669.10 ± 488.65a0.24 ± 0.01
Xan15311.26 ± 1258.57b0.58 ± 0.020.62 ± 0.0310327.84 ± 1087.19b6041.83 ± 797.63b0.25 ± 0.01
Gel13086.60 ± 567.12a0.53 ± 0.050.62 ± 0.028087.66 ± 291.38a4288.44 ± 405.76a0.24 ± 0.01
Aga16214.69 ± 434.65b0.55 ± 0.030.62 ± 0.019993.90 ± 441.76b5550.35 ± 339.76b0.24 ± 0.00
Car15412.77 ± 1001.57b0.58 ± 0.030.62 ± 0.0110064.35 ± 597.71b5826.92 ± 232.80b0.24 ± 0.00
Water15475.39 ± 474.64b0.57 ± 0.000.63 ± 0.019778.07 ± 472.32b5550.31 ± 175.39b0.24 ± 0.01

Note. Different superscripts in a row indicate significant differences ().