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

Table 4

Color of the hybrid beef patty with shiitake mushroom (Lentinus edodes).

	Treatments^(1)
	CON	T1	T2	T3	T4
	43.95 ± 1.74^D	50.36 ± 0.85^C	52.25 ± 1.01^BC	55.94 ± 1.94^AB	58.57 ± 3.90^A
	28.30 ± 0.94^A	16.97 ± 2.14^B	9.18 ± 0.92^C	5.87 ± 1.65^D	8.61 ± 1.18^E
	17.57 ± 0.79^A	12.35 ± 2.61^AB	10.22 ± 4.06^B	12.04 ± 2.17^B	13.41 ± 1.14^B

^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%).