Table 2. Effect of imitated muscle fiber (IMF) composition on pH, moisture, and cooking loss compared to conventional meat

Parameter	CM	CMF	PPF	WPF	CPF
pH	5.66±0.01^E	6.44±0.0^A	6.22±0.02^B	5.88±0.01^D	6.10±0.01^C
Moisture (%)	71.82±0.96^B	82.66±0.34^A	81.26±0.92^A	81.52±4.26^AB	80.16±0.90^A
CL (%)	23.51±0.27^A	22.93±3.65^ABC	19.85±1.10^AB	20.27±0.46^B	14.37±1.19^C

Different letters within a row indicate statistically significant differences between IMFs at p<0.05.
CM, conventional meat; CMF, conventional meat fiber; PPF, pea protein fiber; WPF, wheat protein fiber; CPF, combination protein fiber; CL, cooking loss.