Table 5. Effect of perilla leaves ethanol extracts on pH value and cooking loss of the barbecued pork patty

Traits	Cooking doneness	Treatment			SEM
Traits	Cooking doneness	CON	0.2PLE	0.4PLE	SEM
pH	Medium	6.15	6.16	6.14	0.00
	Well-done	6.16	6.15	6.15	0.00
	SEM	0.00	0.01	0.00
Cooking loss (%)	Medium	37.96^B	37.99^B	39.79^B	0.62
	Well-done	48.57^A	47.75^A	48.71^A	0.78
	SEM	0.69	0.12	0.99

Medium, barbecued for 9 min until internal temperature reaches 71°C; Well-done, barbecued for 16 min until internal temperature reaches 80°C.
Means within a column with different superscript differ significantly at p<0.05 (n=3).
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.