Table 3. Cooking loss of frozen model sausages cooked by boiling and fan-frying after thawing

Source¹⁾	Boiling	Fan-frying
PL	-	6.0±0.7^ab
DT	-	7.0±0.2^a
HN	-	5.4±0.3^b
HS	-	6.5±0.2^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).