Table 4. Texture profile analysis (TPA) parameters and cutting strength of model sausages cooked by boiling for 10 min and by fan-frying for 3 min after partial boiling for 7 min

Cooking method	Source¹⁾	TPA parameters					Cutting strength (N)
Cooking method	Source¹⁾	Hardness (kN/m²)	Springiness	Gumminess (N)	Chewiness (N)	Cohesiveness	Cutting strength (N)
Boiling	PL	79.1±4.7^b	0.4±0.1^b	6.6±0.6^a	2.9±0.3^bc	0.2±0.0^a	11.0±1.1^b
	DT	54.2±2.6^d	0.4±0.1^b	3.2±0.2^b	1.2±0.4^cd	0.2±0.0^a	6.9±0.9^c
	HN	113.2±5.7^a	0.4±0.1^b	6.4±1.2^a	2.4±0.4^bc	0.1±0.0^a	12.9±1.6^b
	HS	66.6±3.4^c	0.4±0.1^b	3.8±0.4^b	1.4±0.2^cd	0.1±0.0^a	7.9±0.5^c
Fan-frying after partial boiling	PL	88.7±6.2^b	0.5±0.1^ab	7.2±0.8^a	3.9±0.8^b	0.2±0.0^a	23.2±3.6^a
	DT	63.1±6.2^c	0.8±0.3^a	3.5±0.5^b	2.8±1.2^bc	0.1±0.0^a	25.9±2.3^a
	HN	123.9±10.1^a	0.8±0.4^a	7.7±2.3^a	5.6±2.4^a	0.2±0.1^a	23.4±1.8^a
	HS	65.5±6.5^c	0.5±0.1^ab	3.4±0.4^b	1.9±0.2^cd	0.1±0.0^a	14.3±3.1^b

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).