Table 1. Syneresis and cooking loss of model patties frozen without cooking and after semi-cooking

Source¹⁾	Syneresis (%)		Cooking loss (%)
Source¹⁾	Frozen without cooking	Frozen after semi-cooking	Frozen without cooking	Frozen after semi-cooking
PL	-	0.3±0.1^b	7.1±0.8^a	3.3±1.2^a
DT	-	0.6±0.2^a	5.4±0.6^b	1.9±0.9^b
HN	-	0.5±0.1^a	6.9±0.9^a	2.8±0.4^a
HS	-	0.5±0.2^ab	7.3±0.8^a	2.7±0.8^ab

Mean values of 10–15 replicate measurements; values sharing the same lowercase letters within columns are not significantly different at p<0.05.
Model patties prepared using pork loin (PL), dry textured vegetable protein (DT), and high moisture meat analogues (HN & HS).