Table 2. Texture profile analysis (TPA) parameters and cutting strength of model patties frozen without cooking and after semi-cooking

Status	Source1)	TPA parameters					Cutting strength (N)
		Hardness (kN/m2)	Springiness	Gumminess (N)	Chewiness (N)	Cohesiveness
Frozen without cooking	PL	83.6±5.7d	0.4±0.1a	36.1±5.1bc	13.4±3.4ab	0.2±0.0a	39.0±6.7c
	DT	73.7±3.7e	0.3±0.0a	28.4±2.8c	8.7±1.9bc	0.2±0.0a	60.2±4.5b
	HN	165.1±8.0a	0.3±0.1a	55.0±9.0a	17.2±4.8a	0.1±0.0a	79.9±5.0a
	HS	121.2±9.7b	0.2±0.0ab	36.2±4.8bc	8.7±1.4bc	0.1±0.0a	35.3±5.5c
Frozen after semi-cooking	PL	56.5±3.1f	0.4±0.0a	30.9±3.6c	10.9±1.5b	0.2±0.0a	12.9±1.4e
	DT	65.3±3.6ef	0.3±0.0a	30.3±3.4c	9.2±1.1bc	0.2±0.0a	21.5±3.1d
	HN	121.9±7.7b	0.3±0.0a	41.7±3.8b	11.2±2.0b	0.1±0.0a	17.9±1.5d
	HS	99.1±3.5c	0.3±0.1a	38.6±4.0bc	10.2±4.0b	0.1±0.1a	15.8±3.2de

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).