Table 5. Texture profiling of chicken nuggets supplemented with different concentrations (5%, 10%, and 15%) of beef and chicken liver as indicated by BT₁, BT₂, BT₃ and CT₁, CT₂, CT₃ respectively

Texture profile	Positive control	Negative control	BT1	BT2	BT3	CT1	CT2	CT3
Hardness (N/cm2)	3.0±0.02	2.7±0.02	2.6±0.03	2.5±0.05	2.3±0.02	2.6±0.03	2.4±0.04	2.3±0.02
Springiness	0.9±0.01	0.9±0.01	0.9±0.01	0.9±0.02	0.9±0.04	0.9±0.02	0.8±0.05	0.8±0.01
Cohesiveness	1.2±0.02	1.0±0.04	1.3±0.01	1.5±0.04	1.6±0.01	1.2±0.01	1.3±0.02	1.3±0.03
Chewiness (N/cm2)	3.5±0.03	2.7±0.02	2.6±0.02	2.5±0.03	2.2±0.01	2.7±0.01	2.4±0.04	2.1±0.03
Gumminess (N/cm2)	3.5±0.02	2.8±0.03	3.9±0.04	4.5±0.02	4.7±0.02	4.0±0.02	4.2±0.03	4.4±0.02