Effects of Hydrocolloid Injection on the Eating Quality of Pork Analyzed Based on Low-Field Nuclear Magnetic Resonance (LF-NMR)

Table 3

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

	Hardness	Springiness	Cohesiveness	Gumminess	Chewiness	Resilience
Control	13856.30 ± 808.79^a	0.57 ± 0.00	0.61 ± 0.02	8388.77 ± 506.73^a	4669.10 ± 488.65^a	0.24 ± 0.01
Xan	15311.26 ± 1258.57^b	0.58 ± 0.02	0.62 ± 0.03	10327.84 ± 1087.19^b	6041.83 ± 797.63^b	0.25 ± 0.01
Gel	13086.60 ± 567.12^a	0.53 ± 0.05	0.62 ± 0.02	8087.66 ± 291.38^a	4288.44 ± 405.76^a	0.24 ± 0.01
Aga	16214.69 ± 434.65^b	0.55 ± 0.03	0.62 ± 0.01	9993.90 ± 441.76^b	5550.35 ± 339.76^b	0.24 ± 0.00
Car	15412.77 ± 1001.57^b	0.58 ± 0.03	0.62 ± 0.01	10064.35 ± 597.71^b	5826.92 ± 232.80^b	0.24 ± 0.00
Water	15475.39 ± 474.64^b	0.57 ± 0.00	0.63 ± 0.01	9778.07 ± 472.32^b	5550.31 ± 175.39^b	0.24 ± 0.01

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