Table 4 Textural properties of ground pork meat products formulated with natural calcium mixtures and various binding ingredients

Traits	Treatments¹⁾
Traits	Control (+)	Treatment 1	Treatment 2	Treatment 3	Treatment 4	Treatment 5	Treatment 6
Hardness (kg)	5.74±0.17^A	4.82±0.15^C	5.33±0.16^ABC	4.89±0.23^C	4.99±0.22^C	5.04±0.22^BC	5.59±0.17^AB
Springiness	0.93±0.00^A	0.93±0.00^A	0.93±0.00^A	0.94±0.00^A	0.93±0.00^A	0.93±0.00^A	0.93±0.00^A
Cohesiveness	0.73±0.00^A	0.74±0.00^A	0.73±0.00^A	0.73±0.00^A	0.74±0.00^A	0.74±0.00^A	0.74±0.00^A
Gumminess (kg)	4.18±0.13^A	3.55±0.12^B	3.87±0.11^AB	3.59±0.16^B	3.69±0.15^B	3.75±0.15^B	4.16±0.12^A
Chewiness (kg)	3.91±0.12^A	3.30±0.10^C	3.60±0.11^C	3.36±0.15^C	3.44±0.14^C	3.48±0.14^BC	3.86±0.11^AB

All values are presented as means±standard error of triplicates.
^A–C Means within the same row with different superscript letters are significantly different (p<0.05).
¹⁾ Control, 0.3% phosphate blend added; Treatment 1, 0.5% natural calcium mixtures (NCM; 0.2% oyster shell calcium powder and 0.3% egg shell calcium powder) and 0.25% egg white powder added; Treatment 2, 0.5% NCM and 0.25% whey protein concentrate added; Treatment 3, 0.5% NCM and 0.25% concentrated soybean protein added; Treatment 4, 0.5% NCM and 0.25% isolated soybean protein added; Treatment 5, 0.5% NCM and 0.25% carrageenan added; Treatment 6, 0.5% NCM and 0.25% collagen powder added.