Table 6. Textural properties of meat emulsions

Treatments¹⁾	Hardness (N)	Springiness (mm)	Cohesiveness	Gumminess (N)	Chewiness (N.mm)
C	68.71±1.67^a	0.10±0.02^b	0.12±0.03^b	7.61±0.61^b	0.86±0.37^bc
OG50	52.62±1.70^b	0.15±0.01^a	0.18±0.01^a	9.46±0.24^a	1.43±0.03^a
OG75	41.91±1.45^c	0.15±0.01^a	0.18±0.01^a	7.55±0.57^b	1.15±0.16^ab
OG100	51.86±1.52^b	0.10±0.00^b	0.12±0.01^b	6.23±0.25^c	0.59±0.01^c

Data was presented as the mean±SD.
The treatments were formulated by: C: Standard-fat control (20% beef fat), OG50: 50% beef fat replacement with oleogel, OG75: 75% beef fat replacement with oleogel, OG100: 100% beef fat replacement with oleogel.
Different letters in the same column indicate significant differences (p<0.05).