Table 1. Effects of process variables on cutting strength and TPA of meat analogs

Process variables			Cutting strength (g/cm2)	TPA
MC (%)	BT (°C)	SS (rpm)	Texturization (%)	Springiness (%)	Cohesiveness (%)	Chewiness (g)
55	165	150	56.16±3.38bc	90.44±0.85ab	77.25±2.41a	4,516.37±545.34c
		200	55.86±1.51bc	90.74±1.12ab	77.11±2.99a	5,251.18±482.39b
	175	150	56.98±3.73b	91.03±0.53ab	73.78±1.79ab	4,184.50±462.09c
		200	63.53±2.45a	91.82±0.80a	77.76±1.58a	5,841.75±525.09a
60	165	150	37.19±3.07e	87.12±2.04d	66.02±5.24c	2,097.40±171.94e
		200	47.29±2.20d	88.11±1.59cd	62.94±3.12c	1,705.61±116.58f
	175	150	57.97±2.10b	89.56±2.37c	69.93±4.38b	3,039.21±235.91d
		200	54.22±2.27c	91.01±1.37ab	71.32±6.14b	2,920.11±270.18d

Different lowercase letters in the same column indicate significant differences (p<0.05).
Adapted from Zhang and Ryu (2023) with CC-BY.
TPA, texture profile analysis; MC, moisture content; BT, barrel temperature; SS, screw speed.