Table 3. Cooking loss (%) and hardness (N) of the emulsion gel manufactured with freeze-thawed pork and rehydrated freeze-dried pork powder

Treatment Pork	NaCl level	Properties
Treatment Pork	NaCl level	Cooking loss (%)	Hardness (N)
GFT	1.5%	7.47^A	78.59^B
GFD		7.60^A	48.25^C
GFT	2.0%	5.23^C	100.84^A
GFD		6.23^B	55.55^C
SEM¹⁾		0.186	1.889

Standard error of the least square mean (n=12).
Different capital letters in the same column indicate a significant difference between the means (p<0.05).
GFT, the emulsion gel manufactured with freeze-thawed pork; GFD, the emulsion gel manufactured with freeze-dried pork powder.