Table 1. pH of meat batter and cooking loss of beef patty with chestnut powder

Treatment1)	pH	Cooking loss (%)
C0	5.83	12.78a
C1	5.83	12.66a
C2	5.84	11.58b
C3	5.83	10.87b
SEM2)	0.004	0.222

C0, beef patty without chestnut powder; C1, beef patty with 1% chestnut powder; C2, beef patty with 2% chestnut powder; C3, beef patty with 3% chestnut powder.
n=12.
Different small letters in the same column indicate significant differences between means (p<0.05).