Table 3. Effects of soy protein hydrolysates prepared by varying subcritical media on the eating qualities of pork patties

Media	WHC (%)	Cooking loss (%)	Hardness (N)
Control	84.5±1.02	22.3±0.76^b,1)	20.7±1.01^a
Daewonkong
Water	84.0±0.48	21.6±1.06^b	18.1±0.22^b
20% Ethanol	83.9±3.89	25.4±2.25^a	19.2±1.25^a
50% Ethanol	80.9±3.13	21.5±1.82^b	17.6±1.00^b
Saedanbaek
Water	82.8±3.66	21.1±1.35^b	16.8±0.45^bc
20% Ethanol	82.9±3.66	22.5±1.44^b	17.3±0.10^b
50% Ethanol	84.2±0.85	20.2±0.48^b	15.8±0.53^c