Physicochemical Characteristics and Storage Stability of Hybrid Beef Patty Using Shiitake Mushroom (Lentinus edodes)

Table 3

Water holding capacity, cooking loss, and pH of the hybrid beef patty with shiitake mushroom (Lentinus edodes).

	Treatments^(1)
	CON	T1	T2	T3	T4
Water holding capacity (%)	68.85 ± 3.54^D	77.55 ± 2.85^C	82.20 ± 1.80^BC	86.97 ± 3.89^AB	89.29 ± 1.94^A
Cooking loss (%)	11.01 ± 0.45^A	6.43 ± 0.91^B	5.69 ± 0.48^B	4.29 ± 0.58^C	2.34 ± 0.71^D
pH	5.72 ± 0.12^E	5.95 ± 0.06^D	6.18 ± 0.06^C	6.31 ± 0.03^B	6.58 ± 0.03^A

^A–EMeans with different superscriptions within the same row differ (, n = 3). ⁽¹⁾Treatments: CON (Lentinus edodes 0%), T1 (Lentinus edodes 20%), T2 (Lentinus edodes 40%), T3 (Lentinus edodes 60%), and T4 (Lentinus edodes 80%).