Table 2. Texture characteristics of hamburger steak made with pork, beef and venison

Texture	HPP¹⁾	HPB	HPV	HVV
Hardness (g)	1,563.0±193.1^2)b3)	1,911.6±93.3^a	1,954.3±83.1^a	1,824.3±139.5^a
Adhesiveness (g.s)	−8.47±3.22^b	−15.44±5.21^c	−17.08±8.76^c	−2.56±1.65^a
Springiness	0.964±0.004^b	0.974±0.009^a	0.982±0.015^a	0.986±0.005^a
Cohesiveness	0.835±0.007^b	0.860±0.012^a	0.865±0.017^a	0.852±0.007^a
Chewiness	1,257.8±90.3^b	1,598.9±87.2^a	1,601.9±72.3^a	1,567.3±90.5^a

HPP, hamburger steak made with pork; HPB, hamburger steak made with pork and beef (50:50); HPV, hamburger steak made with pork and venison (50:50); HVV, hamburger steak made with venison.
Values are means±standard deviations of triplicate determinations.
Different superscripts (^a-d) in a row indicate significant difference at p⟨0.05 by Duncan’s multiple range test.