Table 1. Formulation of pork patties added with various concentration of perilla leaves ethanol extracts
| Ingredients (%) | Treatment |
| CON | 0.2PLE | 0.4PLE |
| Lean pork leg | 70.00 | 70.00 | 70.00 |
| Pork back fat | 20.00 | 20.00 | 20.00 |
| Salt | 0.50 | 0.50 | 0.50 |
| Water | 6.00 | 6.00 | 6.00 |
| Ethanol | 3.50 | 3.50 | 3.50 |
| Plant extract | 0.00 | 0.20 | 0.40 |
CON, control; 0.2PLE, pork patty made with the addition of 0.2% perilla leaves extract; 0.4PLE, pork patty made with the addition of 0.4% perilla leaves extract.