Table 2. Formulation of the meat patty models across different experimental groups

Ingredients (%)	Control	Coconut oil	Emulsion gel
Lean pork meat	70	70	70
Pork back fat (PBF)	30	-	-
Coconut oil	-	30	-
Gluten-based emulsion gel (GEG)	-	-	30
Total	100	100	100

PBF, pork back fat; GEG, gluten-based emulsion gel.