Table 1. TBARS values and palatability of Jokbal made with freezing-thawed pig feet after adding herbal mixture (glasswort, raspberry and Sansa powders) at two different concentrations

Parameters		Sample*
Parameters		Control	LCT	HTC	FT
TBARS values**		0.20±0.01****^{, ab}	0.21±0.01 ^b	0.19±0.01^a	0.23±0.01 ^c
Hardness (kgf)		24.14±0.38^b	24.17±0.17^b	22.65±0.18^c	27.34±0.36^a
Cohesiveness (kgf)		6.32±0.26^a	5.89±0.13^b	6.14±0.21^ab	5.09±0.17^c
Break force (kgf)		7.08±0.16^a	6.86±0.21^b	6.96±0.17^ab	6.84±0.34^b
Palatability***	Flavor	6.86±0.14^a	6.65±0.12^b	6.78±0.11^ab	5.84±0.28^c
Palatability***	Texture	6.69±0.18^a	6.38±0.21^b	6.65±0.14^a	5.94±0.38^c