Table 3. Texture properties of beef patty with chestnut powder

Treatment¹⁾	Hardness	Springiness	Cohesiveness	Gumminess	Chewiness
C0	38.98	0.42^a	0.26^a	10.28^a	4.33^a
C1	38.60	0.39^b	0.25^a	9.62^a	3.73^b
C2	36.32	0.36^bc	0.23^b	8.46^b	3.09^c
C3	36.98	0.35^c	0.23^b	8.65^ab	3.01^c
SEM²⁾	1.195	0.008	0.004	0.253	0.126

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).