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

Table 5

Texture profile analysis of the hybrid beef patty with shiitake mushroom (Lentinus edodes).

	Treatments^(1)
	CON	T1	T2	T3	T4
Hardness (kg)	2.09 ± 0.64^A	1.83 ± 0.23^AB	1.62 ± 0.48^AB	1.36 ± 0.24^BC	0.78 ± 0.41^C
Cohesiveness (%)	55.05 ± 4.36^AB	52.16 ± 3.27^B	60.56 ± 4.48^AB	58.38 ± 7.17^AB	6.23 ± 3.70^C
Chewiness (kg)	1.20 ± 0.19^A	0.96 ± 0.12^AB	0.94 ± 0.22^AB	0.86 ± 0.15^B	0.04 ± 0.01^C

^A–CMeans 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%).