Table 2. Effects of cultured meat tissue (CMT) addition to a composite plant-based protein (CPP) on tenderness and texture of hybrid cultured chicken meat (HCCM)

Measurements	CPP	CMT 10%	CMT 20%	CMT 30%	SEM	p-value
WBSF (kg/cm²)	3.247^A	3.322^A	2.210^B	2.019^C	0.136	<0.0001
Hardness (N)	10.600^B	10.900^B	12.580^A	12.930^A	0.260	<0.0001
Springiness	0.895^A	0.895^A	0.891^A	0.869^B	0.003	0.0019
Gumminess (N)	4.339^C	3.973^D	4.845^B	5.207^A	0.115	<0.0001
Chewiness (N)	3.955^C	3.497^D	4.761^A	4.529^B	0.115	<0.0001
Cohesiveness	0.389^B	0.324^D	0.364^C	0.406^A	0.007	<0.0001

All values are presented as means and SEM (n=5).
Different superscripts in the same row indicate significant difference (p<0.05).
WBSF, Warner-Braztler shear force.